Preparation of High-Consistency Diced Tomatoes by Immersion in Calcifying Solutions. A Pilot Plant Study

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 9, 1996, Pages 2600-2607

  Castaldo, D ^a   Villari, G ^a   Laratta, B ^c   Impembo, M ^a   Giovane, A ^b   Fasanaro, G ^a   Servillo, L ^b  

^a Staz Sperim Indust Conserve A   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c CNR   (Italy)

Author keywords

Calcification; Diced tomatoes; Firmness; Tomato

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 0009998416     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9602030     Document Type: Article

References (34)

1. Balestrieri, C.; Castaldo, D.; Giovane, A.; Quagliuolo, L.; Servillo, L. A glycoprotein inhibitor of pectinmethlesterase in kiwi fruit (Actinidia chinensis). Eur. J. Biochem. 1990, 193, 183-187.
2. Bellucci, G.; Porretta, A.; Leoni, C.; Aldini, R. L'acidificazione dei pomodori pelati. (Acidification of peeled tomatoes). Ind. Conserve 1972, 47, 32-34.
3. Bellucci, G.; Leoni, C.; Aldini, R. L'aggiunta di cloruro di calcio nei pomodori pelati (Addition of calcium chloride in peeled tomatoes). Ind. Conserve 1975, 50, 193-195.
4. Carpita, N. C.; Gibeaut, D. M. Structural models of primary cell walls in flowering plants: Consistency of molecular structure with the physical properties of the walls during growth. Plant J. 1993, 3, 1-30.
5. Castaldo, D.; Impembo, M.; Laratta, B.; Villari, G.; De Giorgi, A.; Fasanaro, G.; De Sio, F.; Giovane, A. Preparation of highconsistency vegetable products: tomato pulps (part I). Ind. Conserve 1995a, 70, 119-127.
6. Castaldo, D.; Servillo, L.; Laratta, B.; Fasanaro, G.; Villari, G.; De Giorgi, A.; Giovane, A. Preparation of high-consistency vegetable products: tomato pulps (part II). Ind. Conserve 1995b, 70, 253-258.
7. Castaldo, D.; Laratta, B.; Loiudice, R.; Palmieri, A.; Giovane, A.; Quagliuolo, L.; Servillo, L. Presence of residual pectin methylesterase activity in thermally stabilized industrial fruit preparations. Submitted, 1996.
8. De Giorgi, A.; De Martino, E.; Castaldo, D.; Impembo, M. Effetto dell'aggiunta di sali di calcio e di magnesio sulla consistenza di cubettato di pomodoro: indagine preliminare. Ind. Conserve 1994, 69, 214-217.
9. European Union. Gazzetta ufficiale delle Comunità europee, n.L 153/1, regolamento CEE n.1764/86 del 27/5/1986.
10. Food and Drug Administration. Canned tomatoes. In 21-CFR, Code of Federal Regulation (/1/4/91 edition); U.S. Government Printing Office: Washington, DC, 1991.
11. Fischer, R. L.; Bennett, A. B. Role of cell wall hydrolases in fruit ripening. Annu Rev. Plant Physiol. Plant Mol. Biol. 1991, 42, 675-703.
12. Floros, J. D.; Ekanayake, A.; Abide, G. P.; Nelson, P. E. Optimization of a diced tomato calcification process. J. Food Sci. 1992, 57, 1144-1148.
13. Giovane, A.; Quagliuolo, L.; Castaldo, D.; Servillo, L.; Balestrieri, C. Pectin methyl esterase from Actinidia chinensis fruits. Phytochemistry 1990, 29, 2821-282.
14. Giovane, A.; Quagliuolo, L.; Servillo, L.; Balestrieri, C.; Laratta, B.; Loiudice, R.; Castaldo, D. Purification and Characterization of three isozymes of pectin methylesterase from tomato fruit. J. Food Biochem. 1994, 17, 339-349.
15. Giovane, A.; Balestrieri, C.; Quagliuolo, L.; Castaldo, D.; Servillo, L. A glycoprotein inhibitor of pectin methylesterase in kiwi fruit: purification by affinity chromatography and evidence of a ripening-related precursor. Eur.J. Biochem. 1995, 233, 926-929.
16. Giovane, A.; Laratta, B.; Loiudice, R.; Quagliuolo, L.; Castaldo, D.; Servillo, L. A residual pectin methyl esterase activity determination in food products. Biotechnol. Appl. Biochem. 1996, 23, 181-184.
17. Grant, G. T.; Morris, E. R.; Rees, D. A.; Smith, P. J. C.; Thom, D. Biological interactions between polysaccharides and divalent cations: the egg-box model. FEBS Lett. 1973, 32, 195-197.
18. Gross, K. C.; Wallner, S. J. Degradation of cell wall polysaccharides during tomato fruit ripening. Plant Physiol. 1979, 63, 117-120.
19. Guillou, A. A.; Floros, J. D.; Cousin, M. A. Calcium chloride and potassium sorbate reduce sodium chloride used during natural cucumber fermentation and storage. J. Food Sci. 1992, 57, 1364-1368.
20. Howard, B. J. Circular 68; Bureau of Chemistry, U.S. Deptartment of Agriculture, U.S. Government Printing Office: Washington U.C., 1911.
21. Klein, J. D.; Hanzon, J.; Irwin, P. L.; Ben Shalom, N.; Lurie, S. Pectin esterase activity and pectin methyl esterification in heated golden delicious apples. Phytochemistry 1995, 39, 491-494.
22. Kohn, R.; Markovic, O.; Machova, E. Deesterification mode of pectinesterase of Aspergillus foetidus, tomatoes and alfalfa. Collect. Czech. Chem. Commun. 1983, 48, 790-797.
23. Krop, J. J. P.; Pilnik, W. Effect of pectic acid and bivalent cations on cloud loss of citrus juice. Food Sci. Technol. 1974, 7, 62-63.
24. Lee, J. H. Modeling and experimental studies on aseptic processing of particulate foods. Ph.D. Thesis, Purdue University, West Lafayette, IN, 1991.
25. Leoni, C. In I derivati industriali del pomodoro Stazione Sperimentale per l'Industria delle Conserve Alimentari: Parma, Italy, 1993; pp 183-190.
26. Lopez, A.; Schoenemann, D. E. Updating developments in acidification of canned whole tomatoes. Cann. Trade 1971, 93, 8-9.
27. Lurie, S.; Klein, J. D. Calcium and heat treatments to improve storability of anna apples. HortScience 1992, 27, 36.
28. Ministero Dell'Agricoltura e Delle Foreste. Metodi Ufficiali di Analisi per le Conserve Vegetali-Parte Generale. In Gazzetta Ufficiale della Republica Italiana No. 168 del 20/07/ 1989; Istituto Poligrafico dello Stato: Rome, Italy, 1989.
29. Smith, C. J. S.; Watson, C. F.; Morris, P. C.; Bird, C. R.; Seymour, G. B.; Gray, J. E.; Arnold, C.; Tucker, G. A.; Schuch, W.; Harding, S.; Grierson, D. Inheritance and effects on ripening of antisense polygalacturonase genes in transgenic tomatoes. Plant Pol. Biol. 1990, 14, 369-379.
30. Taeymans, D.; Roelans, E..; Lenges, J. Influence of residence time distribution on the sterilization effect in a scraped surface heat exchanger used for processing liquids containing solid particles. In Proceedings of IUFoST Symposium on Aseptic Processing and Packaging of Foods Tylosand, Sweden, September 9-12, 1985; pp 100-107.
31. Van Buren, J. P. Adding calcium to snap beans at different stages in processing: calcium uptake and texture of the canned product. Food Technol. 1968, 22, 132-135.
32. Van Buren, J. P. The chemistry of texture in fruits and vegetables. J. Texture Stud. 1979, 10, 1-23.
33. Versteeg, C. Pectinesterase from the orange fruit-their purification, general characteristics and juice cloud destabilizing properties. Ph.D. Thesis, Agricultural University, Wageningen, The Netherlands, 1979.
34. Yang, B. B.; Swartzel, K. R. Photo-sensor methodology for determining residence time distribution of particles in continuous flow thermal processing systems. J. Food Sci. 1991, 56, 1076.