The effect of pulsed electric field (PEF) and/or mild thermal processing at 60 °C (T60) on the cooking behaviour of potato tissue in media with different Ca²⁺ concentrations (0–0.5%) was investigated. The rate constant for texture degradation during cooking seemed to decrease after the different pretreatments in the order Untreated > T60 > PEF > PEF-T60, but only a significant effect (α = 0.05) could be found in the case of the combination pretreatment in 0.5% Ca²⁺ medium. These texture changes were linked with changes in pectin degree of methylesterification (DM) and Ca²⁺ crosslinking obtained after the pretreatments. The mild thermal pretreatment has little effect on the pectin DM but promotes ionic crosslinking. Both the PEF and combination pretreatment reduce the pectin DM and increase ionic crosslinking significantly. An exponential correlation was found between the texture degradation rate constant and the pectin properties studied.

研究了脉冲电场 (PEF) 和/或 60 °C (T60) 温和热处理对马铃薯组织在具有不同 Ca ²⁺浓度 (0–0.5%) 的培养基中烹饪行为的影响。不同预处理后，蒸​​煮过程中质地退化的速率常数似乎按照未处理 > T60 > PEF > PEF-T60 的顺序降低，但在 0.5 的组合预处理的情况下只能发现显着影响（α = 0.05） % Ca ²⁺培养基。这些质地变化与果胶甲酯化度 (DM) 和 Ca ^{2+ 的变化有关}预处理后得到交联。温和的热预处理对果胶 DM 几乎没有影响，但会促进离子交联。PEF 和组合预处理都减少了果胶 DM 并显着增加了离子交联。在质地降解速率常数和所研究的果胶特性之间发现了指数相关性。