Zhi Huanhuan, Liu Qiqi, Xu Juan, Dong Yu, Liu Mengpei, Zong Wei
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.
Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China.
J Sci Food Agric. 2017 Dec;97(15):5202-5210. doi: 10.1002/jsfa.8402. Epub 2017 Jun 1.
Ultrasound has been applied in fruit pre-washing processes. However, it is not sufficient to protect fruit from pathogenic infection throughout the entire storage period, and sometimes ultrasound causes tissue damage. The goal of this study was to investigate the effects of calcium chloride (CaCl , 10 g L ) and ultrasound (350 W at 40 kHz), separately and in combination, on jujube fruit quality, antioxidant status, tissue Ca content and distribution along with cell wall metabolism at 20 °C for 6 days.
All three treatments significantly maintained fruit firmness and peel color, reduced respiration rate, decay incidence, superoxide anion, hydrogen peroxide and malondialdehyde and preserved higher enzymatic (superoxide dismutase, catalase and peroxidase) and non-enzymatic (ascorbic acid and glutathione) antioxidants compared with the control. Moreover, the combined treatment was more effective in increasing tissue Ca content and distribution, inhibiting the generation of water-soluble and CDTA-soluble pectin fractions, delaying the solubilization of Na CO -soluble pectin and having lower activities of cell wall-modifying enzymes (polygalacturonase and pectate lyase) during storage.
These results demonstrated that the combination of CaCl and ultrasound has potential commercial application to extend the shelf life of jujube fruit by facilitating Ca absorption and stabilizing the cell wall structure. © 2017 Society of Chemical Industry.
超声波已应用于水果预洗过程。然而，在整个储存期间，它不足以保护水果免受病原菌感染，而且有时超声波会导致组织损伤。本研究的目的是研究氯化钙（CaCl₂，10 g/L）和超声波（40 kHz下350 W）单独及联合处理对冬枣果实品质、抗氧化状态、组织钙含量和分布以及20℃下6天细胞壁代谢的影响。
与对照相比，所有三种处理均显著保持了果实硬度和果皮颜色，降低了呼吸速率、腐烂发生率、超氧阴离子、过氧化氢和丙二醛含量，并保留了较高的酶促（超氧化物歧化酶、过氧化氢酶和过氧化物酶）和非酶促（抗坏血酸和谷胱甘肽）抗氧化剂。此外，联合处理在增加组织钙含量和分布、抑制水溶性和CDTA可溶性果胶组分的产生、延迟Na₂CO₃可溶性果胶的溶解以及在储存期间降低细胞壁修饰酶（多聚半乳糖醛酸酶和果胶酸裂解酶）活性方面更有效。
这些结果表明，氯化钙和超声波的联合应用具有潜在的商业应用价值，可通过促进钙吸收和稳定细胞壁结构来延长冬枣果实的货架期。©2017化学工业协会。
