Enzymatic treatment of produce cell wall fragments

Details Enzymatic treatment of produce cell wall fragments Enzymatic treatment of produce cell wall fragments

1991-12-02

1992-06-09

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 52, A23L 1212

Patent

active

051205521

ABSTRACT:
A method for improving the desirable aesthetic appearance and quality of fruit and vegetable produce, which has been cut or peeled to expose an interior surface having cell wall fragments, that would otherwise be diminished due to the presence of cell wall fragments, is provided by treating the cut or peeled produce in an enzyme solution. The enzyme treatment selectively removes substantially all cell wall fragments from the interior surface of the produce. The enzyme treatment also substantially extends the shelf-purchase life of the produce.

REFERENCES:
patent: 4214007 (1980-07-01), Hase et al.
patent: 4284651 (1981-08-01), Bruemmer
patent: 4333955 (1982-06-01), Murata et al.
patent: 5000967 (1991-03-01), Adams
P. Bogh, "When Less is More", Prepared Foods, Aug. 1990; pp. 138-140.
Anon, "Vacuum Cleaned Fresh Citrus", Citrogaph, vol. 74, No. 8 Jun. 1989; pp. 203-204.
S. Adams, "A-Peeling New Citrus Technology", Agricultural Research, Jan. 1989; pp. 8-9.
Y. Tatsumi, Scanning Electron Microscopy of Carrot Stick Surface to Determine Cause of White Translucent Appearance.

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