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杨宏顺

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期刊论文

钙处理和低温存储对采后杏子的细胞壁多糖以及品质的影响

杨宏顺Liu H Chen F* Lai S Tao J Yang H* Jiao Z

Food Chemistry,-0001,():

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摘要/描述

Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5 oC or 10 oC. Storage at 5 oC significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1 nm for water-soluble pectin, 11.7, 17.6 and 19.5 nm for chelatesoluble pectin, and 15.6 and 23.4 nm for hemicellulose. The results suggest that texture of apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5 oC.

【免责声明】以下全部内容由[杨宏顺]上传于[2017年03月10日 13时26分01秒],版权归原创者所有。本文仅代表作者本人观点,与本网站无关。本网站对文中陈述、观点判断保持中立,不对所包含内容的准确性、可靠性或完整性提供任何明示或暗示的保证。请读者仅作参考,并请自行承担全部责任。

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