Abstract:
Intact or disrupted cell walls from tomato pericarp cannot be suspended in the juice, even at higher densities (up to 1.2 g/ml) or viscosities (up to 70 centistokes) than those of natural juice serum. Hence, the viewpoint of swelled precipitate rather than suspension has to be considered in tomato juice. Degradation of insoluble pectin by a relatively high concentration of exogeneous pectinases led to swelling of the wall and ultrastructural studies revealed partial dispersion of the microfibrilar system in the wall. Cellulase activity led to partial or complete degradation of the microfibrilar system, with a resultant collapse of the precipitate. Expansion of the microfibrilar system and retention of its ability to withstand collapse under gravity stress, make possible the swelled precipitate and homogeneous appearance of insoluble particles along the juice column during shelf life. Copyright © 1984, Wiley Blackwell. All rights reserved
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