Chemical and Physical Changes in Beet (Beta vulgaris L.) Root Tissue During Simulated Processing–Relevance to the “Black Ring” Defect in Canned Beets

摘要

ABSTRACTPreheating slices of beet root tissue at 40 to 60°C led to a loss in tissue integrity indicated by higher leakage of electrolytes and endogenous pigments, and increases in water soluble pectin content. When tissue slices were incubated at 25°C for 1 hr after preheating at 50 to 60°C, reducing sugar increased. Incubation after preheating at 40 to 60°C resulted in decreased phenolic acid content. Endogenous poly‐phenoloxidase and peroxidase retained about 50 of their original activity after preheating for 5 min at 70 and 60°C, respectively. These results bear relevance on the occurrence of the “black ring” defect in ca