Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits

Abstract The effects of calcium and storage time on physicochemical properties and nanostructure of chelate-soluble pectin (CSP) of apricots ( Prunus armeniaca L.) at 0 °C were investigated. During the storage, the firmness did not change with the contents but consistent with the morphology changes of CSP, which were characterized by atomic force microscopy (AFM). The branching structures of CSP decreased, meanwhile, the frequencies of chains with small width (