Calcium uptake during immersion of strawberries in CaCl2 solutions

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

JOURNAL OF FOOD SCIENCE

Institute of Food Technologists

Lugar: Chicago; Año: 2008 vol. 73 p. 533 - 539

0022-1147

The present study studied calcium uptake in strawberries during immersion in CaCl2 solutions by analyzing total calcium and cell-wall calcium contents and the relationships between cell-wall calcium content, pectin content, and the degree of pectin esterification, considering different temperatures and concentrations of the immersion solution. In addition, calcium uptake at different zones of the strawberries was studied. Calcium uptake increased significantly when the concentration of the immersion solution increased from1% to 10% (v/v), and calcium uptake was higher at 38 C at some immersion times, but there were no significant differences between 1 and 24 C. Most of the calcium incorporated by the strawberries was retained in the alcohol insoluble solids and it may be related to calcium bounded to the cell wall. Calcium content did not change during immersion in CaCl2 solution in the internal or in the central zones; however, it increased significantly in the external zone.