Huang Xie, Wei Jing, Fang Cheng, Huang Yanpei, Zhang Ming, Chen Haiming, Chen Weijun, Chen Wenxue, Zhong Qiuping, Pei Jianfei, Lv Ying, He Rongrong, Li Bei
Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, PR China.
Institute of Food Testing, Hainan Academy of Inspection and Testing, Haikou 570228, PR China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety, State Administration for Market Regulation, Haikou 570228, PR China.
Ultrason Sonochem. 2025 May;116:107313. doi: 10.1016/j.ultsonch.2025.107313. Epub 2025 Mar 15.
Tender coconut water (TCW) refers to the liquid endosperm of coconut developed in 6-9 months, which is prone to deterioration during postharvest storage. This study explored the impact of ultrasound (20 kHz, 2400 w and 20 min) on the quality of TCW during postharvest storage. Results showed that ultrasound was effective in preserving the quality of TCW. Especially at the end of storage (15 d), TSS value was increased by 18.38%, titratable acid was increased by 25.17%, turbidity was decreased by 10.58%, and soluble sugar and reducing sugar content were increased by 23.36% and 45.77%, respectively. According to HS-SPME-GC-MS results, a total of 28 volatile organic compounds were identified and the content of volatile organic compounds in TCW showed no significant difference before and after ultrasonic treatment. The E-tongue data demonstrated that ultrasound could effectively affect the taste of TCW, especially enhanced the astringency, aftertaste-A and aftertaste-B values. A total of 56 compounds were identified as differentially expressed metabolites by LC-MS based metabolomics, which were mainly connected with the tricarboxylic acid cycle and flavonoid biosynthesis pathway. These findings provide valuable insights into the potential use of ultrasound in the storage and preservation of other fruits.
嫩椰子水（TCW）是指在6至9个月内发育的椰子液体胚乳，在采后储存期间容易变质。本研究探讨了超声处理（20kHz、2400w、20分钟）对采后储存期间TCW品质的影响。结果表明，超声处理对保持TCW的品质有效。特别是在储存末期（15天），总可溶性固形物（TSS）值增加了18.38%，可滴定酸增加了25.17%，浊度降低了10.58%，可溶性糖和还原糖含量分别增加了23.36%和45.77%。根据顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）结果，共鉴定出28种挥发性有机化合物，超声处理前后TCW中挥发性有机化合物的含量无显著差异。电子舌数据表明，超声处理能有效影响TCW的口感，尤其是增强了涩味、回味A和回味B值。基于液相色谱-质谱（LC-MS）的代谢组学共鉴定出56种差异表达代谢物，主要与三羧酸循环和类黄酮生物合成途径相关。这些发现为超声在其他水果储存保鲜中的潜在应用提供了有价值的见解。
