Investigation on high humidity hot air impingement blanching (HHAIB) efficacy on texture softening, cell membrane and cell-wall pectin structure of peeled tomatoes

文献类型： 外文期刊

第一作者： Zhou, Yu-Hao

作者： Zhou, Yu-Hao;Qu, Chenling;Zhou, Yu-Hao;Lv, Weiqiao;Xiao, Hong-Wei;Xu, Ming-Qiang;Shorstkii, Ivan;Chen, Chang

作者机构：

关键词： Peeling; Texture; Ultrastructure; Pectin; Molecular weight; Monosaccharide

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 69 卷

页码：

收录情况： SCI

摘要： The effect of high-humidity hot air impingement blanching (HHAIB) peeling as an alternative to conventional lye peeling (LP) and hot-water peeling (HWP) on the peeled tomatoes texture required deep investigation, and revealed the mechanism from cell morphology, cell wall ultrastructure, pectin properties, and enzyme activities. Results suggested that HHAIB treatment reduced the hardness, changed the cell morphology and structure, and decreased water-soluble pectin (WSP) content. Furthermore, the pectin methylesterase (PME) and polygalacturonase (PG) activities decreased by 15.29 % and 89.15 %; the degree of esterification of WSP and chelatesoluble pectin (CSP) was decreased; the molecular weight and monosaccharide composition indicated that the main chains of WSP mainly undergo depolymerization. Compared to LP and HWP, HHAIB peeled tomatoes showed lower cell damage, WSP degradation, and PME and PG activities, thus having higher hardness. The findings revealed the texture-softening mechanism driven by HHAIB, and confirmed the applicability of HHAIB peeling as an innovative technology to produce peeled tomatoes with better-preserved qualities.

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