Improvement of the quality of tomato dices by pectin methylesterase

Tomatoes were selected to study the effect of pectin methylesterase and additional Ca2+ on tomato dices hardness has been studied. In addition, the effect of pectin methylesterase, calcium chloride, calcium lactate separate treatment and pectin methylesterase combined with calcium chloride, calcium lactate treatment on springiness, hardness, gumminess and chewiness of tomato dices were researched. The result showed pectin methylesterase combined with calcium chloride had obvious effect on improving tomato dices hardness. Hardening effect behaved excellent as the optimal proportion of pectin methylesterase was 0. 3‰, and Ca2+ was 2‰ (according to tomato weight) . The hardness improved 200% compared to control group. Accordingly, gumminess and chewiness was significantly improved.