0000000000243428
AUTHOR
Anne Guillemin
Firming of fruit tissues by vacuum infusion of pectin methylesterase: Visualisation of enzyme action
; Apple pieces were vacuum-impregnated with either a pectin methylesterase (PME) and calcium solution or with water prior to pasteurization. Pasteurized apple pieces impregnated with PME and calcium showed a significantly higher firmness. Moreover, solid state C-13 NMR spectroscopy of apple cell wall residues revealed an increase of their molecular rigidity. Exogenous PME addition involved a decrease from 82% to 45% of apple pectin degree of methyl-esterification. Microscopic observations of apple slices immunolabelled with antibodies specific for pectins showed that (i) demethyl-esterification was more intense in the cell wall region lining intercellular spaces (demonstrating a key role f…
Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var. Granny Smith)
Vacuum-assisted impregnation of pectinmethylesterase (PME) solution has been recognized as an efficient pretreatment to improve the firmness of heat-treated fruit. In order to improve the control of solute infusion into fruit pieces, the effect of the osmolarity and viscosity of vacuum impregnation solution on solute penetration and distribution was studied in 1.5 cm apple cubes, using model PME-based solutions containing sodium chloride and/or sodium alginate. While vacuum impregnation of either a viscous hypotonic or a non-viscous hypertonic solution infused solutes homogeneously into fruit pieces, the penetration of viscous hypertonic solutions was much lower, and PME or chloride infusio…