Koh Pei Chen, Noranizan Mohd Adzahan, Karim Roselina, Nur Hanani Zainal Abedin, Yusof Noor Liyana
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia.
J Food Sci Technol. 2020 Jun;57(6):2206-2221. doi: 10.1007/s13197-020-04257-0. Epub 2020 Jan 31.
This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm at every 48 h up to 26 days) during storage of 36 days. Cell wall composition of fresh-cut cantaloupes was determined at every 12 days while microscopic analysis was conducted on day 2 and day 36. Alginate was effective in maintaining high pectin fractions of fresh-cut cantaloupes while RPL showed greater contribution in maintaining hemicellulose fraction. However, the combination of alginate and RPL was the most effective treatment to maintain the overall cell wall fractions that contributed to the cell wall integrity of fresh-cut cantaloupes during storage. The alginate + RPL samples also had the greatest cell turgidity and shape with well-defined cell walls at the end of storage.
本研究旨在探讨优化的藻酸盐涂层结合重复脉冲光（RPL）对冷藏期间鲜切哈密瓜细胞壁组成的影响。鲜切哈密瓜用藻酸盐（1.86%，w/v）涂层，然后在36天的储存期间进行RPL处理（每48小时0.9 J/cm，持续26天）。每12天测定鲜切哈密瓜的细胞壁组成，同时在第2天和第36天进行显微镜分析。藻酸盐有效地维持了鲜切哈密瓜的高果胶含量，而RPL在维持半纤维素含量方面贡献更大。然而，藻酸盐和RPL的组合是在储存期间维持有助于鲜切哈密瓜细胞壁完整性的整体细胞壁成分的最有效处理方法。藻酸盐+RPL样品在储存结束时也具有最大的细胞膨压和形状，细胞壁清晰。
