Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage
文献类型： 外文期刊
作者： Xu, Haishan 1 ; Wang, Yingrui 1 ; Ding, Shenghua 2 ; Zhou, Hui 1 ; Jiang, Liwen 1 ; Wang, Rongrong 1 ;
作者机构： 1.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China
关键词： Green peppers; Hydrothermal-calcium chloride; Pectin characteristics; Related quality; Storage
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）
ISSN： 0022-1155
年卷期：
页码：
收录情况： SCI
摘要： Effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on pectin characteristics and related quality in green peppers during storage were assessed. The results showed that the changes of physicochemical quality in all green peppers were similar during storage. Weight loss percentage increased, firmness, the content of free water and bound water decreased during storage. Water-soluble pectin (WSP) notably increased, but sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP) decreased. Galacturonic acid (GalUA), rhamnose (Rha), galactose (Gal), and arabinose (Ara) were the crucial compositions in the backbone and branched chains of pectin in green peppers. Rha and Gal increased, but Ara decreased in pectin after storage. The changes in the ratio of Rha/GalUA, Ara/Gal, and (Gal + Ara)/Rha represented that the backbone and branched chains of pectin in green peppers depolymerized to some extent after storage. Comparing with other green peppers, HT-CaCl(2)treated green peppers posed lower weight loss percentage and WSP content, higher firmness, the content of free water, bound water, SSP, and CSP during storage. Otherwise, most pectin compositions in HT-CaCl(2)treated green peppers showed high molar ratio after storage. Hence, HT-CaCl(2)treatment was an effective way to retain pectin characteristics and related quality of green peppers, and further inhibited the softening of green peppers during storage.
- 相关文献
作者其他论文 更多>>
-
Bioinspired Janus starch film with dual functionality via citral nanoemulsion-mediated interfacial self-assembly for fresh-cut fruits and vegetables preservation
作者：Xie, Ying;Ding, Ke;Zhang, Shikai;Xu, Saiqing;Li, Huan;Lin, Shuhua;Shan, Yang;Ding, Shenghua;Xie, Ying;Ding, Ke;Xu, Saiqing;Shan, Yang;Ding, Shenghua;Sun, Yuying;Li, Yawen;Wang, Rongrong
关键词：Starch film; Janus structure; Rapid self-assembly; Fresh-cut fruits and vegetables preservation
-
Simultaneous and non-destructive prediction of multiple internal quality characteristics in mandarin citrus with near-infrared spectroscopy and ensemble learning strategy
作者：Tan, Huizhen;Dong, Yiqing;Jiang, Liwen;Fan, Wei;Li, Pao;Jiang, Liwen;Li, Pao;Du, Guorong;Li, Pao
关键词：Citrus; Internal quality; Near-infrared spectroscopy; Non-destructive prediction; Ensemble learning strategy
-
Delaying quality deterioration with multifunctional gelatin-based film by inhibiting microbial growth in fresh-cut navel oranges
作者：Xie, Ying;Xu, Saiqing;Ding, Ke;Xu, Haishan;Qiao, Xinbei;Tang, Qi;Shan, Yang;Ding, Shenghua;Xie, Ying;Xu, Saiqing;Ding, Ke;Xu, Haishan;Qiao, Xinbei;Tang, Qi;Wang, Zijun;Shan, Yang;Ding, Shenghua;Yang, Haiying;Wang, Rongrong;Wang, Zijun;Xu, Yanqun;Ding, Shenghua
关键词：Fresh-cut navel oranges; Multifunctional gelatin-based film; Flavor; Microbial community; Correlation analysis
-
Visible light-responsive chitosan-based active packaging delays kiwifruit quality deterioration by regulating membrane lipid metabolism
作者：Ding, Ke;Xie, Ying;Xu, Saiqing;Li, Huan;Qiao, Xinbei;Tang, Qi;Shan, Yang;Ding, Shenghua;Ding, Ke;Xie, Ying;Xu, Saiqing;Li, Huan;Wang, Zijun;Qiao, Xinbei;Tang, Qi;Shan, Yang;Ding, Shenghua;Yang, Haiying;Wang, Rongrong;Wang, Zijun
关键词：Food preservation; Photodynamic antibacterial; Membrane lipid disorder; Metabolomics; Transcriptomics
-
Development of Lily Starch Films Reinforced with Chitosan-Honeysuckle Essential Oil Hybrid Particles and Cellulose Nanofibers for Enhanced Properties
作者：Liu, Yuchen;Xu, Haishan;Chen, Ziyi;Xie, Ziyi;Wen, Hui;Chang, Xia;Li, Gaoyang;Liu, Yuchen;Xu, Haishan;Chen, Ziyi;Xie, Ziyi;Wen, Hui;Chang, Xia;Li, Gaoyang;Chang, Xia
关键词：lily starch films; hybrid composite; cellulose nanofibers; biodegradable packaging; green materials
-
A composite coating film based on the interfacial interlocking symbiosis of nanolignin Pickering emulsion and pectin matrix for perishable fruit preservation
作者：Zhang, Shikai;Zhang, Shikai;Guo, Haonan;Zhang, Bowen;Li, Houshen;Ai, Shiyun;Zhang, Shikai;Ding, Ke;Shan, Yang;Ding, Shenghua;Guo, Haonan;Li, Houshen;Ai, Shiyun;Zhang, Bowen
关键词：Citrus peel; Waste utilization; Pickering emulsions; Coating; Antimicrobial; Food Packaging
-
Fenton reaction-driven oxidative modification of natural polysaccharides: Insights and innovations on properties
作者：Xie, Ying;Ding, Ke;Xu, Saiqing;Xu, Haishan;Shan, Yang;Ding, Shenghua;Xie, Ying;Ding, Ke;Xu, Saiqing;Xu, Haishan;Li, Huan;Shan, Yang;Ding, Shenghua;Zhang, Shikai;Wang, Rongrong
关键词：
