Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low–temperature blanching

High–temperature blanching (HTB) is the primary process that causes texture softening in frozen yellow peaches. The implementation of low–temperature blanching reduced pectin methyl esterification, increased pectin cross–linking, and mitigated pectin depolymerization during the subsequent HTB, leading to the superior texture of frozen yellow peaches with enhanced water holding capacity, higher fracture stress, and initial modulus. However, adding 2 % calcium lactate (w/v) during low–temperature blanching did not further improve the texture of frozen yellow peaches. Instead, it softened the texture by reducing Na2CO3–soluble pectin (NSP) and increasing water–soluble pectin (WSP) content. This study provided a theoretical basis for applying low–temperature blanching to improve the texture of frozen yellow peaches.