Study of pectinase and Ca2+pressed by ultra-high pressure on brittleness-keeping of canned nectarine

This study investigated pectinase and Ca2 +processing canned nectarine by ultra- high pressure impregnation, in order to improve the brittleness of canned nectarine.The optimal brittleness- keeping conditions were as follows: pressure was 400MPa, processing time was 25 minutes, addition of calcium acetate was 0.5g /kg, addition of pectinase was 40mg /kg, the brittleness of canned nectarine could be increased by 25.429%.Result showed that the brittleness of canned nectarine could be improved with this method, and the test results were obvious.