Effect of vacuum infusion of pectinase and calcium on the texture and colour of minimally processed guava (psidium guajava l.)

• Main Authors: Osman, Azizah, S., Muhamad Surairi, Liu, F., Mohd Ghazali, Hasanah, Abdul Rahman, Russly
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2001
• Online Access: http://psasir.upm.edu.my/id/eprint/27181/1/ID%2027181.pdf; http://psasir.upm.edu.my/id/eprint/27181/

Guava (psidium guajava L.) ofcommercial maturity that was minimally processed were dipped in pectinase solutions at concentrations of 0, 0.5, 1.0 and 1.5% (volume/volume) under reduced pressure of76, 55, 35 and 20 cm Hg. The treated fruit wedges were then dipped in calcium lactate solution at conce...