モモかん詰製品の果肉，シロップおよびペクチンの性状に及ぼす殺菌温度の影響

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  • Effect of Sterilizing Temperature on the Properties of Pulp, Syrup and Pectic Substances of Canned Peaches
  • モモ カンズメ セイヒン ノ カニク シラップ オヨビ ペクチン ノ セイジョ

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The effect of heat processing on the properties of pulp, syrup and pectic substances of canned peaches "Okubo"(white pulp)and "Kanto 5"(yellow pulp)was studied at various temperatures of 75, 85, 92 and 100°C using a rotary sterilizer.<BR>The pulp firmness of canned "Okubo" was almost constant(90-79g/4mm)at all temperatures. On the other hand, that of "Kanto 5" remarkably decreased(295-173g/4mm)with the increase of processing temperatures except at 100°C; the firmness at 100°C was slightly higher than that of 92°C.<BR>Water-soluble, ammonium oxalate-soluble, and hydrochloric acid-soluble pectin exhibited almost constant quantity at any temperature in both varieties. The ratio of hydrochloric acid-soluble pectin to total pectin was about 30% at "Okubo" and was about 70% at "Kanto 5".<BR>From these results and previous report, it is evidently clear that the most important factor affecting the pulp properties in a canning processing are in post-harvest ripening in Okubo-type peach, and are in both post-harvest ripening and processing temperature in Kanto-type peach.

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