采后
杏
果胶
中层
保质期
冷库
成熟
化学
李子
细胞壁
园艺
丙二醛
食品保存
植物
食品科学
生物
生物化学
抗氧化剂
栽培
作者
Yaling Li,Xuan Zhu,Zhicheng Zhang,Huan He,Ling Shi,Xuan Zhu,Kuanbo Cui
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2022-09-01
卷期号:387: 132921-132921
被引量:39
标识
DOI:10.1016/j.foodchem.2022.132921
摘要
To avoid chilling injury (CI) of apricots during storage, 1-2 °C and 4-6 °C storage as controls, the relationship between changes in cell wall characteristics and the occurrences of chilling injury under near-freezing temperature (NFT) storage was studied. NFT-stored improved apricots quality and inhibited CI index, membrane permeability and malondialdehyde (MDA) content; This also significantly inhibited the activity of cell wall modifying enzymes, delaying the solubilization of water-soluble pectin (WSP) and the degradation of cellulose. Transmission electron microscopy (TEM) imaging revealed that the density of the middle lamella in stored for 49 d was higher NFT than controlled temperature, delaying cell wall and chloroplast disintegration. Additionally, NFT-stored has no CI during the shelf life, and can be normal after ripening, maintaining higher commodity rate and sensory characteristics. These conclusions show that NFT storage can effectively improve the cold resistance of apricot fruit.
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