超声协同钙浸渍液对采后草莓理化特性及水分迁移规律的影响
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摘要
研究通过超声波协同钙浸渍液处理采后草莓果实,考察超声波处理时间、功率密度、温度对草莓果实理化品质的影响。研究结果表明:在超声波处理时间20 min,功率密度0.12 W/cm~3,温度20℃时,草莓硬度达到最大值12.2 N,显著高于新鲜果实的硬度10.8 N;且草莓的失水率最低为1.7%;随着超声波处理温度的增加草莓果实失水率显著下降;通过低场核磁技术从微观角度研究超声波协同处理技术对采后草莓果实中水分分布规律的影响,结果表明:草莓失水过程中水分从果芯向着果皮迁移,且失水率越大,果实硬度越小,果皮含水量越高,核磁成像中果皮亮度越高;草莓果实中水分分布的变化与其硬度和失水率存在密切关系。
The effects of ultrasonic treatment time, power density and temperature on the physico-chemical properties of strawberry fruit were investigated. The results showed that the hardness of strawberry reached 12.2 N, significantly higher than fresh fruit 10.8 N when ultrasonic treatment parameters was 20 min, 0.12 W/cm3 and 20 ℃. Meanwhile, the strawberry fruit had the lowest water weight loss rate of 1.7%; The water weight loss rate decreased with the increase of ultrasonic treatment temperature; The effect of synergetic treatment on the water distribution of postharvest strawberry fruit was studied microscopically by low field nuclear magnetic resonance(NMR) technique was also studied. The results showed that the water content of strawberry fruit changed from fruit core to fruit peel, and the higher the water weight loss rate, the lower the fruit hardness. As fruit peel is bright in nuclear magnetic resonance imaging, the moisture content of fruit peel is high; There is a close relationship between the change of water distribution in strawberry fruit,hardness and water weight loss.
The effects of ultrasonic treatment time, power density and temperature on the physico-chemical properties of strawberry fruit were investigated. The results showed that the hardness of strawberry reached 12.2 N, significantly higher than fresh fruit 10.8 N when ultrasonic treatment parameters was 20 min, 0.12 W/cm3 and 20 ℃. Meanwhile, the strawberry fruit had the lowest water weight loss rate of 1.7%; The water weight loss rate decreased with the increase of ultrasonic treatment temperature; The effect of synergetic treatment on the water distribution of postharvest strawberry fruit was studied microscopically by low field nuclear magnetic resonance(NMR) technique was also studied. The results showed that the water content of strawberry fruit changed from fruit core to fruit peel, and the higher the water weight loss rate, the lower the fruit hardness. As fruit peel is bright in nuclear magnetic resonance imaging, the moisture content of fruit peel is high; There is a close relationship between the change of water distribution in strawberry fruit,hardness and water weight loss.
引文
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[2]李梦钗.草莓保鲜技术研究进展[J].北方园艺,2010,2010(12):210-212.
[3]李兴友.采后果蔬微型气调链技术研究[D].重庆:重庆大学,2005.
[4]CAO S,HU Z,PANG B,et al.Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest[J].Food Control,2010,21(4):529-532.
[5]张丽芬.水果冷藏过程中品质与多糖分子纳米结构的关系研究[D].郑州:河南工业大学,2008.
[6]中华人民共和国国家技术监督局.中华人民共和国国家标准-水果、蔬菜制品可滴定酸度的测定:GB/12293-90[S].北京:中国标准出版社,1990:171-173.
[7]PALOU E,LOPEZ-MALO A,ARGAIZ A,et al The use of peleg’s equation to model osmotic concentration of papaya[J].Drying Technology,1994,12(4):965-978.
[8]程新峰.低频超声波辅助提高冷冻草莓加工全过程品质及效率的研究[D].无锡:江南大学,2014.
[9]TOIVONEN P M A,BRUMMELL D A.Biochemical bases of appearance and texture changes in freshcut fruit and vegetables[J].Postharvest Biology and Technology,2008,48(1):1-14.
[10]ADAY M S,CANER C.Individual and combined effects of ultrasound,ozone and chlorine dioxide on strawberry storage life[J].LWT-Food Science and Technology,2014,57(1):344-351.
[11]MASLAK D,WEUSTER-BOTZ D.Combination of hydrodynamic cavitation and chlorine dioxide for disinfection of water[J].Engineering in Life Sciences,2011,11(4):350-358.
[12]ZHANG H,WANG L,DONG Y,et al.Postharvest biological control of gray mold decay of strawberry with Rhodotorula glutinis[J].Biological Control,2007,40(2):287-292.
[13]CAO S,HU Z,PANG B.Optimization of postharvest ultrasonic treatment of strawberry fruit[J].Postharvest Biology and Technology,2010,55(3):150-153.
[14]RAMOS B,MILLER F A,BRANDAO T R S,et al.Fresh fruits and vegetables-an overview on applied methodologies to improve its quality and safety[J].Innovative Food Science&Emerging Technologies,2013,20(7):1-15.
[15]ADAY M S,TEMIZKAN R,BUYUKCAN M B,et al.An innovative technique for extending shelf life of strawberry:Ultrasound[J].LWT-Food Science and Technology,2013,52(2):93-101.
[16]FERNANDES F A N,GALLAO M I,RODRIGUESS.Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration[J].Journal of Food Engineering,2009,90(2):186-190.
[17]HOSSEINI S M H,EMAM-DJOMEH Z,RAZAVI SH,et al.β-Lactoglobulin-sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound[J].Food Hydrocolloids,2013,32(2):235-244.
[18]SZABO E,CSISZAR E.The effect of low-frequency ultrasound on the activity and efficiency of a commercial cellulase enzyme[J].Carbohydrate Polymers,2013,98(2):1483-1489.
[19]金志强,张锦胜,林向阳,等.应用磁共振及其成像技术研究草莓失水率及其腐败过程[J].食品科学,2007,28(8):108-111.
[20]陈森,孟兆磊,陈闰堃,等.樱桃水分变化的低场核磁共振[J].实验室研究与探索,2013,32(8):52-54.