FIRMNESS AND CELL-WALL CHARACTERISTICS OF PASTEURIZED JALAPENO PEPPERRINGS AS AFFECTED BY PREHEATING AND STORAGE

Changes in cell wall pectic substances, degree of pectin methylation, bound calcium and firmness were determined in preheated and nonpreheat ed fresh pack jalapeno pepper rings stored for 5 mo. Pepper rings preh eated for 60 min at 50 degrees C in a brine solution (8% NaCl and 0.2% CaCl2, were firmer, had more nonextractable pectins (NXP), more bound calcium, less water-soluble and chelator-soluble pectins (CSP), and l ess pectin methylation than nonpreheated pepper rings. The greater for mation and maintenance of nonextractable pectins, which resisted acid hydrolysis during pasteurization and storage is probably an important factor in firming.