ISHS Acta Horticulturae 498: IV International Symposium on Kiwifruit
PRESERVATIVE CHARACTERISTICS OF ENZYMATICALLY MACERATED KIWIFRUIT |
| Authors: | Y. Hwang, D. Lee, S. Choi, S. Lee |
| Keywords: | kiwifruit, protopectin, protopectinase, enzymatic treatment, mechanical treatment |
| Abstract:
Components of kiwifruit extract, which are prepared generally by mechanical and/or enzymatic treatment, are very labile to light or heat exposure. In plant tissues, the intercellular cementing portion, or middle lamella, has a high proportion of protopectin, a water-insoluble form of pectin. Protopectinase, an enzyme that hydrolyzes or dissolves protopectin, liberates water-soluble pectin with the resultant separation of kiwifruit cells. Enzymatically separated kiwifruit cells were tested for preservative characteristics to extend storage period and to prepare functional food material. Here, we could show that enzymatically macerated kiwifruit tissue is more stable than mechanically treated one regarding vitamins, pigments and other components and could resist better long time preservation or heat treatment. | |
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