Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching Original Research Article

The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (Cucurbita maxima L.) were studied in the temperature range of 75–95 °C. Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85 °C were 86.20 ± 5.57 kJ mol−1 and 0.27 ± 0.01 min−1, respectively. During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE L∗a∗b∗ colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law. The results of this work are a good tool to further optimise pumpkin blanching conditions.