An organization wants to deactivate or otherwise interfere with the action of enzymes pectin methylesterase and polygalacturonase, which interfere with the processing of certain fruits by degrading fruit pectins. Initial processing of the whole fruit releases the enzymes and release continues during further processing. The release of the enzymes decreases the thickening power of the fruit solids. By deactivating the enzymes, especially without using heat, more of the fruit solids thickening power may be conserved during processing. Greater retention of pectin in its natural state may also provide added benefits in serum binding and overall consumer acceptance.

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