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2017年03月10日

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2021年05月09日

【期刊论文】Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

Hui Liu, Yang Hongshun, Hui Liu, Yang Hongshun

Food Chemistry,2017,225(-):87-97

2017年06月15日

摘要

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 °C or 10 °C. Storage at 5 °C 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 chelate-soluble 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 °C.

关键词: Apricot,, Postharvest softening,, Calcium chloride,, Cell wall,, Polysaccharides,, Nanostructure,, Atomic

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