Chemical (NaOH) Peeling as Viewed by Scanning Electron Microscopy: Pimiento Peppers as a Case Study
Authors:
- John D. FlorosJFJohn D. Floros
- Hazel Y. WetzsteinHWHazel Y. Wetzstein
- Manjeet S. ChinnanMCManjeet S. Chinnan
- 1 September 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (5) , 1312-1316
Abstract
Scanning electron microscopy (SEM) was used to examine microstructural changes of pimiento peppers ( Capsicum annum L. cv. ‘Truhart’) treated with different NaOH (lye) solutions (1,4, and 9%), maintained at 80°C, for various times (1, 2, and 3 min). Photomicrographs indicated that NaOH removes the epicuticular and cuticular waxes, diffuses uniformly into the fruit where it breaks down epidermal and hypodermal cell walls, and solubilizes the middle lamella causing separation of the skin. In severe treatments the lye also dissolves the parenchyma cells of the mesocarp resulting in considerable loss during processing.Keywords
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