State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Carbohydr Polym. 2022 Sep 1;291:119582. doi: 10.1016/j.carbpol.2022.119582. Epub 2022 May 7.
The quality parameters of mangoes change during ripening, which has a vital impact on processing characteristics. Effects of ripening stage (four stages from the lowest to highest degree-RS-1, RS-2, RS-3, RS-4) on cell wall polysaccharides and far infrared drying kinetics of mangoes were investigated. As ripening progressed, the water-soluble pectin contents increased by 213.5%; while the chelate-, sodium carbonate-soluble pectin and hemicellulose contents decreased by 44.0%, 59.5% and 65.8%, respectively. Moreover, the molecular weight reduction confirmed the degradation of pectin. These further caused the alteration of cell wall structure and changes in water distribution. Meanwhile, the drying time of mangos with different ripeness were in the order: RS-3 > RS-4 > RS-2 > RS-1. It correlated with the degradation of cell wall polysaccharides, the destruction of cell wall and the increases in free water during ripening. The ripeness classification could effectively improve the uniformity and efficiency of fruits drying processing.
芒果的品质参数在成熟过程中会发生变化，这对加工特性有重要影响。本研究考察了成熟阶段（RS-1、RS-2、RS-3、RS-4 四个阶段，成熟度逐渐增加）对芒果细胞壁多糖和远红外干燥动力学的影响。随着成熟度的增加，水溶性果胶含量增加了 213.5%；而螯合-碳酸钠溶性果胶和半纤维素含量分别下降了 44.0%、59.5%和 65.8%。此外，分子量的降低证实了果胶的降解。这进一步导致了细胞壁结构的改变和水分分布的变化。同时，不同成熟度芒果的干燥时间顺序为：RS-3 > RS-4 > RS-2 > RS-1。这与细胞壁多糖的降解、细胞壁的破坏以及成熟过程中自由水的增加有关。成熟度分类可以有效地提高水果干燥加工的均匀性和效率。
