Journal
CARBOHYDRATE POLYMERS
Volume 200, Issue -, Pages 427-435Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2018.08.013
Keywords
Ultrasound; Calcium; Pectin; Atomic force microscopy; Strawberry; Nanostructure
Categories
Funding
- NSFC [31501535, 31371851]
- Singapore Ministry of Education Academic Research Fund Tier 1 [R-143- 000-A40-114]
- Henan Natural Science Foundation of China [162300410046]
- Innovation Talent Fund by Henan University of Technology [2014CXRC01]
- Funlife Food Industry (Chongqing) Co., Ltd [R-143-000-673-597]
Ask authors/readers for more resources
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 (U + Ca) 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 U + Ca treatment maintained better fruit quality. AFM showed a larger percentage of wider and longer CSP molecules in the U + Ca group (width >= 90 nm; length >= 800 nm). These results, together with the HPLC results, confirmed that U+ Ca treatment effectively inhibits CSP degradation. This study revealed that the application of ultrasound and calcium could preserve the quality of stored strawberries.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available