FIRMNESS AND CELL-WALL CHARACTERISTICS OF PASTEURIZED JALAPENO PEPPERRINGS AFFECTED BY CALCIUM-CHLORIDE AND ACETIC-ACID

Pepper rings packed in brine containing CaCl2 were firmer, had higher bound calcium, chelator soluble pectin and pectin DE, and less water-s oluble pectin (WSP) than peppers packed in brine containing no CaCl2. Pepper rings packed in low acid brines (1% and 1.2% acetic acid) were firmer and had less WSP than those packed in high acid brine. Those sa mples (4% acetic acid) resulted in softening and pectin solubilization , but CaCl2 resulted in less softening. Monosaccharide composition of cell walls was not affected by CaCl2 or acetic acid. Firmness retentio n in CaCl2 treated samples was probably due to greater association bet ween calcium ions and pectic substances, which resisted acid hydrolysi s.