您当前所在位置: 首页 > 学者
为您找到 2 条相关结果
按相关度
  • 按相关度
  • 按时间
  • 按阅读量
  • 代表性成果优先

上传时间

2016年12月21日

【期刊论文】米糠蜡涂层对圣女果物理化学性质和果胶结构的影响

杨宏顺, Lifen Zhang, Fusheng Chen, Penglong Zhang, Shaojuan Lai , Hongshun Yang

Food Bioprocess Technol,2017,10(-):349-357

2017年01月20日

摘要

The effects of rice bran wax coating on the physicochemical properties such as firmness, weight loss, titratable acidity (TA) and soluble solid content (SSC) of cherry tomatoes were studied during cold storage. The chemical and nanostructure properties of chelate-soluble pectin (CSP) were also investigated by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FTIR) and atomic force microscopy (AFM). The results indicated that there was no significant difference of firmness between control (2.48 N) and waxed (2.87 N) fruits at the end of storage (20 days), while the weight loss of waxed fruits (13.54%) was lower than that of control fruits (16.02%). And the degree of esterification (DE) of both fruits decreased after cold storage by FTIR. The structural analysis by atomic force microscopy (AFM) indicated that rice bran wax coating inhibited the degradation of CSP. The CSP molecular widths ranged from 15 to 250 nm, and the vertical heights varied from 0.2 to 2.0 nm. Greater frequency (Fq) of large width and length CSP was found in waxed fruits than in control fruits. The results suggest that rice bran wax coating was an effective way to preserve fresh fruits.

关键词: 米糠蜡, 水果涂层, 螯合可溶果胶, 圣女果, 可食用涂层外衣, 原子力显微镜, 纳米结构;Rice bran wax, Fruit coating Chelate-soluble pectin, Cherry tomato , Edible coating , Atomic force microscopy, Nanostructure

  • 174浏览

  • 0点赞

  • 0收藏

  • 45分享

  • 16下载

  • 0评论

  • 引用

上传时间

2021年06月15日

【期刊论文】Influence of rice bran wax coating on the physicochemical properties and pectin nanostructure of cherry tomatoes

Yang Hongshun, Zhang Lifen, Yang Hongshun, Zhang Lifen

Food and Bioprocess Technology,2017,-(10):349-357

2017年02月15日

摘要

The effects of rice bran wax coating on the physicochemical properties such as firmness, weight loss, titratable acidity (TA) and soluble solid content (SSC) of cherry tomatoes were studied during cold storage. The chemical and nanostructure properties of chelate-soluble pectin (CSP) were also investigated by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FTIR) and atomic force microscopy (AFM). The results indicated that there was no significant difference of firmness between control (2.48 N) and waxed (2.87 N) fruits at the end of storage (20 days), while the weight loss of waxed fruits (13.54%) was lower than that of control fruits (16.02%). And the degree of esterification (DE) of both fruits decreased after cold storage by FTIR. The structural analysis by atomic force microscopy (AFM) indicated that rice bran wax coating inhibited the degradation of CSP. The CSP molecular widths ranged from 15 to 250 nm, and the vertical heights varied from 0.2 to 2.0 nm. Greater frequency ( F q ) of large width and length CSP was found in waxed fruits than in control fruits. The results suggest that rice bran wax coating was an effective way to preserve fresh fruits.

关键词: Rice bran wax, Fruit coating Chelate-soluble pectin, Cherry tomato, Edible coating, Atomic force mi

  • 23浏览

  • 0点赞

  • 0收藏

  • 0分享

  • 0下载

  • 0评论

  • 引用