2020
DOI: 10.33448/rsd-v9i11.10205
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Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate

Abstract: The objective of this work was to evaluate the effect of vacuum infusion of pectin methylesterase (PME) and calcium lactate (C6H10CaO6) in maintaining the firmness of minimally processed papaya, in order to maintain the quality and cellular integrity of the fruit. After minimal processing, the treatments used were: fruit without infusion (control), with H2O infusion, with PME infusion, with C6H10CaO6 infusion and with PME+C6H10CaO6 infusion. At zero times, four and eight days of storage, analyzes of total gala… Show more

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