Home > VI International Symposium on Processing Tomato & Workshop on Irrigation & Fertigation of Processing Tomato > CHANGES IN TOMATO PECTIN CHARACTERISTICS DURING FRUIT PROCESSING FOR PASTE

Articles

CHANGES IN TOMATO PECTIN CHARACTERISTICS DURING FRUIT PROCESSING FOR PASTE

Article number

487_75

Pages

457 – 460

Language

Abstract

Pectins are acidic polysaccharides of plant cell walls which contribute to both the textural and nutritional characteristics of processed foods.
During processing the tomato fruit is broken apart and the resulting juice is subjected to prolonged heating.
This leads to progressive pectin solubilization of pectin.
Thus, while 70% of the uronic acid in the ripe fruit cell wall is in the chelator – and Na₂CO₃– soluble pectin fractions only the 32% of the uronic acid associated with the particulate fraction of the final paste is in these pectin fractions.
Pectins appear to be depolymerized during juice processing.
The polyuronide content of the final paste is less than that of the juice that was concentrated to make it.
These changes can affect the quality of the final paste product.

Publication

VI International Symposium on Processing Tomato & Workshop on Irrigation & Fertigation of Processing Tomato

Authors

M. Cámara

Keywords

dehydration, Lycopersicon esculentum, polyuronide

Full text

https://doi.org/10.17660/ActaHortic.1999.487.75

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