The Role of Polysaccharides and Metal Ions in the Cell Walls in the Pressure-Induced Hardening of Root Vegetables

  • M. Kasai
  • K. Hatae
  • A. Shimada
Conference paper

Abstract

The hardening of Japanese radish was brought about by standing after pressurization without a change of the water content. A decrease was observed in the concentratons of the calcium and potassium ions of hemicelluloses I and II during standing. There were no significant changes in the polysaccharide fractions with pressurization or standing. A small decrease in hemicellulose I and a small increase in hemicellulose II were observed with increasing standing time. The tissue pH decreased and alkali-insoluble proteins increased after pressure treatment as well as standing after pressure release.

Keywords

Cellulose Magnesium EDTA Polysaccharide Oxalate 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. [1]
    [1] Bartolome, L.G. and Hoff, E. (1972) Firming of potatoes: Biochemical effects of preheating., J. Agric. Food Chem., 20, 266–270.CrossRefGoogle Scholar
  2. [2]
    [2] Kasai, M., Okamoto, N., Hatae, K., and Shimada, A. (1997) Role of calcium and magnesium ions in the hardening of pressure-treated root vegetables., J. Agric. Food Chem., 45, 599–603.CrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 1999

Authors and Affiliations

  • M. Kasai
    • 1
  • K. Hatae
    • 1
  • A. Shimada
    • 1
  1. 1.Ochanomizu UniversitySchool of Human Life and Environmental ScienceTokyoJapan

Personalised recommendations