Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7781006 | Carbohydrate Polymers | 2018 | 36 Pages |
Abstract
The combined effects of ultrasound and calcium on the water migration, quality, and chelate-soluble pectin (CSP) properties of strawberries were investigated using nuclear magnetic resonance (NMR), high-performance liquid chromatography (HPLC), and atomic force microscopy (AFM). The relationship among water migration, firmness, and CSP properties was also determined. Treatment with ultrasound and calcium (Uâ+âCa) prevented the decrease in firmness of strawberries during storage (17 days). Measurements of physicochemical parameters (titratable acidity (TA), soluble solid content (SSC), CSP and Ca content) showed that Uâ+âCa treatment maintained better fruit quality. AFM showed a larger percentage of wider and longer CSP molecules in the Uâ+âCa group (width â¥90ânm; length â¥800ânm). These results, together with the HPLC results, confirmed that Uâ+âCa treatment effectively inhibits CSP degradation. This study revealed that the application of ultrasound and calcium could preserve the quality of stored strawberries.
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Authors
Lifen Zhang, Shunan Zhao, Shaojuan Lai, Fusheng Chen, Hongshun Yang,