College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; Guangzhou Pulu Medical Technology Co., Ltd, Guangzhou, Guangdong 510800, PR China.
Carbohydr Polym. 2018 Nov 15;200:427-435. doi: 10.1016/j.carbpol.2018.08.013. Epub 2018 Aug 7.
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.
采用核磁共振（NMR）、高效液相色谱（HPLC）和原子力显微镜（AFM）研究了超声和钙对草莓水分迁移、品质和螯合可溶性果胶（CSP）特性的综合影响。还确定了水分迁移、硬度和 CSP 特性之间的关系。超声和钙（U+Ca）处理可防止草莓在贮藏过程中（17 天）硬度下降。理化参数（可滴定酸（TA）、可溶性固形物含量（SSC）、CSP 和 Ca 含量）的测量表明，U+Ca 处理可保持更好的果实品质。AFM 显示 U+Ca 组中更宽更长的 CSP 分子（宽度≥90nm；长度≥800nm）的比例更大。这些结果与 HPLC 结果一起证实，U+Ca 处理可有效抑制 CSP 降解。本研究表明，超声和钙的应用可以保持贮藏草莓的品质。
