Frozen potatoes composition

Stationary point for PME activity was not calculated because of the low percentage of explained variability of the model. However, from the shape of the plots it seems reasonable to assume the existence of a relationship between the increase in PME activity and firmer texture (Figure 7.15), suggesting that the changes in the composition of the cell wall caused by the PME activity contribute to the firmness of frozen cooked potatoes (cv. Kennebec). 

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