IMPACT OF HEATING ON CARROT FIRMNESS - CHANGES IN CELL-WALL COMPONENTS

被引：116

作者：

GREVE, LC ^{[1
]}

MCARDLE, RN ^{[1
]}

GOHLKE, JR ^{[1
]}

LABAVITCH, JM ^{[1
]}

机构：

[1] LAWRENCE LIVERMORE NATL LAB,DEPT POMOL,DAVIS,CA 95616

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 12期

关键词：

CARROT; PECTIN; TEXTURE; BETA-ELIMINATION;

D O I：

10.1021/jf00048a048

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The impact of heating in boiling water on tissue firmness retention of the carrot genotypes Danvers and B9304 was measured. Both genotypes showed a rapid early loss in firmness that was followed by a slower, more prolonged, softening. Softening was greater in Danvers carrots. Cell wall carbohydrate compositions of the two varieties were similar, but wall component dissolution (solubilization and depolymerization) was more extensive in Danvers. The breakdown of soluble and wall-bound pectins involved beta-elimination reactions. A survey of several carrot genotypes indicated that those carrots with chelator-soluble pectins of relatively lower molecular weight tended to soften more extensively during heating.

引用

页码：2900 / 2906

页数：7

共 21 条

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