Effect of processing on the texture and structure of raspberry (cv. Heritage) and blackberry (cv. Thornfree)

Calcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavas

“…The firming effect provided by calcium salts has also been observed by several researchers (Luna‐Guzmán and others 1999; Mastrángelo and others 2000; Manganaris and others 2005; Sousa and others 2006; Pereira and others 2007; Rico and others 2007a) and explained by the linkage of calcium ions with cell wall and middle lamella pectin of vegetable tissues. Bridges formation between pectin molecules stiffens the tissue, increasing the resistance to deformation (Lewicki and others 2002).…”

“…Calcium has been related to the structural preservation of vegetable tissues since calcium ions form bridges between free carboxyl groups of pectin chains, resulting in strengthening of the cell wall and maintenance of product texture (Jackman and Stanley 1995). Calcium treatments have resulted in improvements in product texture and have shown a protective effect on tissue structure in several kinds of processed fruits and vegetables, such as melon (Luna‐Guzmán and others 1999; Mastrángelo and others 2000), apple (Quiles and others 2004; Alandes and others 2006), guava (Pereira and others 2007), carrot (Rico and others 2007a), peach (Manganaris and others 2005), raspberry, and blackberry (Sousa and others 2006). …”

Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing

“…Structural modifications associated with freezing/thawing have been studied in several plant tissues through light microscopy (Buggenhout et al, 2006a;Khan & Vincent, 1996;Otero, Martino, Zaritzky, Solas, & Sanz, 2000;Sterling, 1968) and scanning electron microscopy (SEM) without (Delgado & Rubiolo, 2005;Sousa, Canet, Alvarez, & Tortosa, 2006) or with cryo-system (Cryo-SEM) (Alonso, Tortosa, Canet, & Rodriguez, 2005;Bomben, King, & Hayes, 1983; Martinez-Monzo, Martinez-Navarrete, Chiralt, & Fito, 1998;Tregunno & Goff, 1996). The impact of freezing on the microstructure of apples (Bomben et al, 1983), carrots (Buggenhout et al, 2006a), peaches (Otero et al, 2000), raspberries and blackberries (Sousa et al, 2006), blueberries and wild blackberries (Marti & Aguilera, 1991) and strawberries (Delgado & Rubiolo, 2005) have already been studied. The main drawback of microscopic techniques is sample preparation that is time consuming and the reduced field of view observed in a single image.…”

Vacuum impregnation of firming agents in red raspberries

“…Results show that increasing the pectin and calcium chloride concentration reduced the loss of cellular fluid and enhanced the texture of thawed fruit. Sousa et al . studied the effect of CaCl 2 and LMP at different freezing and thawing rates on the structure and sensory characteristics of raspberries and blackberries.…”