Role of the plum cuticle layer in influencing fruit texture and permeation during the salting process

文献类型： 外文期刊

第一作者： Liu, Dongjie

作者： Liu, Dongjie;Zhou, Haoyu;Wang, Qin;Xiao, Gengsheng;Huang, Hua;Huang, Hua;Wang, Qin;Lin, Dehui;Liu, Shuxiang;Qin, Wen

作者机构：

关键词： Plum; Cuticle; Salting; Permeation; Water loss

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 469 卷

页码：

收录情况： SCI

摘要： 'Tuogu' and 'Bingtang' plums display unique textural responses to salt curing, manifesting in volume reduction, surface wrinkling, and alterations in color and texture, alongside ongoing material exchange. Over a seven-day salting period, 'Tuogu' plums lost 14.9 % of their moisture, compared to 'Bingtang' plums' 24.8 %, with salt permeability rates of 5.0 % and 5.2 %, respectively. Cuticle analysis revealed that the dominant component of the cutin monomers in both fruits was fatty acids, accounting for over 90 %, while the wax composition was predominantly very long-chain alkanes and triterpenoids, also constituting over 90 %. 'Tuogu' plums, with their rich waxes and dense, thick cuticle, showed enhanced barrier properties against material exchange, whereas 'Bingtang' plums, with their abundant cutin monomers, exhibited increased elasticity and material exchange capacity.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序