ISHS Acta Horticulturae 479: IX International Asparagus Symposium
BLANCHING TO ACTIVATE PECTIN METHYLESTERASE DOES NOT IMPROVE PROCESSED ASPARAGUS TEXTURE |
| Authors: | D. Burton, J.R. Powers |
| Keywords: | softening, firmness, Asparagus officinalis |
| Abstract:
Canned asparagus (Asparagus officinalis) is often characterized as being too soft. Pectin methylesterase (PME) was extracted from asparagus and characterized in order to identify blanching conditions which would increase PME activity and improve processed asparagus texture. PME in asparagus extract had maximal activity between 50–55°C. Heating PME extract at 60°C for 30 sec increased PME activity by 60% when compared to unheated PME extract. Asparagus spears were heated for 2 min at 60°C followed by holding at 50°C for 30 and 60 min. Dual blanching did not result in improved texture of subsequently processed asparagus when compared to asparagus blanched at 80°C for 3 min. | |
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