Inactivation of pectin degrading enzymes in processing tomato

Importance of pectic substances and pectin methylesterase (PME) and other pectolytic enzymes in tomatoes and in tomato processing, particularly in tomato paste production, will be overviewed. Heat inactivation values of PME obtained in laboratory conditions and during heating of crushed tomatoes in plant processing will be presented. PME inactivation after electroplasmolysis applications by using different conditions will also be given. In addition, effects of these factors and influences of other processing steps on viscosity of tomato products will also discuss.