L. Alandes, I. Pérez-Munuera, E. Llorca
Sep 1, 2009
Citations
3
Influential Citations
40
Citations
Journal
Postharvest Biology and Technology
Abstract
Abstract The effect of calcium lactate on the structure (determined by microscopy), texture (penetration test), pectinmethylesterase activity and polygalacturonase activity of fresh-cut “Flor de Invierno” pears stored for 3 weeks at 4 °C was studied. The results showed that calcium lactate reinforced the structure of the fruit maintaining the fibrilar packing in the cell walls and the cell-to-cell contacts. This reinforcement counteracted the increase of both pectinmethylesterase and polygalacturonase activities. These results were reflected at a macroscopic level in an improvement of the texture of the calcium-treated pears. Calcium lactate could therefore be used to improve the structural integrity of fresh-cut “Flor de Invierno” pears.