Effects of different freezing methods on the damage in potato tissues impregnated with trehalose

文献类型： 外文期刊

第一作者： Sun, Xiyun

作者： Sun, Xiyun;Liu, Wuyi;Yang, Feifei;Hu, Jiaqi;Liu, Wuyi;Yang, Feifei;Hu, Jiaqi;Wang, Yaoyao;Zhao, Ru;Wang, Haiou;Xiao, Hongwei;Liu, Chunju

作者机构：

关键词： Potato; Freeze protection; Trehalose; Vacuum impregnation

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 213 卷

页码：

收录情况： SCI

摘要： In this study, four freezing methods were evaluated: -40 degrees C contact plate freezing (-40 degrees C-CPF), -80 degrees C contact plate freezing (-80 degrees C-CPF), liquid nitrogen freezing (LNF), and vacuum freezing (VF). Potato slices treated with trehalose impregnation underwent freeze-thaw experiments to compare their freezing characteristics, water status, cell activity, and microstructure. The treatment/control groups were denoted as -40 degrees CTre/CK, -80 degrees CTre/ CK, LNFTre/CK, and VFTre/CK, respectively. The results showed that the addition of trehalose significantly increased the freezing rate of VF, while VF had greater freezing damage. The -40 degrees CTre sample had a lower drip loss, a lower relative electrical conductivity, and a greater hardness. After freeze-thawing, the change in the peak area proportion of the - 40 degrees CTre sample was found to be minimal, which was beneficial for the retention of water, as evidenced by low-frequency nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analyses. Observing the microstructure, it was found that the cell structures of the - 40 degrees CTre sample was relatively complete, with good preservation of cell wall morphology. In addition, the presence of cell membranes was clearly observed in the -80 degrees CTre and LNFTre samples. Under freezing conditions of -40 degrees C-CPF, potatoes treated with trehalose showed minimal freezing damage.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序