Deng Li-Zhen, Pan Zhongli, Zhang Qian, Liu Zi-Liang, Zhang Yang, Meng Jian-Sheng, Gao Zhen-Jiang, Xiao Hong-Wei
College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing, 100083, China; Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing 100083, China.
Department of Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA.
Carbohydr Polym. 2019 Oct 15;222:114980. doi: 10.1016/j.carbpol.2019.114980. Epub 2019 Jun 7.
Effects of ripeness (four stages from the lowest to highest degree-I, II, III, and IV) on the physicochemical properties, pectin contents and nanostructure, and drying kinetics of apricots were investigated. The color values (L, a, and b) and total soluble solid content increased during ripening, while the titratable acidity content and hardness decreased. The water-soluble pectin content increased as ripening progressed, but the chelate- and sodium carbonate-soluble pectin contents gradually declined. Atomic force microscopy imaging indicated that the pectin depolymerization occurred during ripening. Fruits at stage III obtained the highest drying rate, and the drying time was reduced by 27.27%, 17.24%, and 7.69% compared to those of stage I, II and IV, respectively. Results showed that the ripeness had significant influence on the drying kinetics, which is related to the modification of physicochemical and pectic properties. The ripeness classification is an essential operation for achieving effective drying process.
研究了成熟度（从最低到最高分为四个阶段——I、II、III和IV）对杏子的理化性质、果胶含量、纳米结构以及干燥动力学的影响。在成熟过程中，颜色值（L、a和b）和总可溶性固形物含量增加，而可滴定酸度含量和硬度降低。随着成熟度的提高，水溶性果胶含量增加，但螯合型和碳酸钠溶性果胶含量逐渐下降。原子力显微镜成像表明，在成熟过程中发生了果胶解聚。III阶段的果实干燥速率最高，与I、II和IV阶段相比，干燥时间分别减少了27.27%、17.24%和7.69%。结果表明，成熟度对干燥动力学有显著影响，这与理化性质和果胶性质的改变有关。成熟度分级是实现有效干燥过程的一项重要操作。
