Demirbüker Kavak, DilekŞimşek, ŞebnemYemenicioğlu, Ahmet2016-06-132016-06-132004Demirbüker, D., Şimşek, Ş., and Yemenicioğlu, A. (2004). Potential application of hot rehydration alone or in combination with hydrogen peroxide to control pectin methylesterase activity and microbial load in cold-stored intermediate-moisture sun-dried figs. Journal of Food Science, 69(3), FCT170-FCT178. doi:10.1111/j.1365-2621.2004.tb13353.x0022-11471750-3841http://doi.org/10.1111/j.1365-2621.2004.tb13353.xhttps://hdl.handle.net/11147/4763Sun-dried figs contain a considerable amount of pectin methylesterase (PME) activity (22 μM COOH/ min/g). The enzyme causes softening and loss of desired gummy texture in cold-stored intermediate-moisture (IM) sun-dried figs brought to a 28% to 29% moisture range. Partial reduction of PME activity (28%) delayed undesirable textural changes in IM figs rehydrated at 80°C for 16 min. The heat treatment did not cause a considerable reduction in microbial load. However, the addition of 2.5% H2O2 to the rehydratlon medium at 80°C reduced the initial total mesophilic aerobic count of figs by at least 90% and turned the figs from a brown color to a desirable and stable yellow-light brown. The in situ fig catalase remains after rehydration at 80°C. Thus, by reducing the contact period of figs with H2O2 or by pureeing figs, it is possible to eliminate residual H2O2 and to obtain safe and SO2-free light-colored fig products.eninfo:eu-repo/semantics/openAccessFigHydrogen peroxideMicrobial loadPectin methylesteraseRehydrationArticle2-s2.0-194248987410.1111/j.1365-2621.2004.tb13353.x10.1111/j.1365-2621.2004.tb13353.x