Role of the plum cuticle layer in influencing fruit texture and permeation during the salting process
文献类型： 外文期刊
作者： Liu, Dongjie 1 ; Zhou, Haoyu 1 ; Huang, Hua 2 ; Wang, Qin 1 ; Lin, Dehui 5 ; Liu, Shuxiang 6 ; Qin, Wen 6 ; Xiao, Gengsheng 1 ;
作者机构： 1.Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Minist & Rural Affairs, Guangzhou 510225, Peoples R China
2.Guangdong Acad Agr Sci, Inst Fruit Tree Res, Guangzhou 510640, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab South Subtrop Fruit Biol & Genet Resource, Guangdong Prov Key Lab Trop & Subtrop Fruit Tree R, Guangzhou 510640, Peoples R China
4.Maoming Branch, Guangdong Lab Lingnan Modern Agr, Maoming 525000, Peoples R China
5.Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Shaanxi Engn Lab Food Green Proc & Safety Control, Shaanxi Key Lab Hazard Factors Assessment Proc & S, Xian 710062, Peoples R China
6.Sichuan Agr Univ, Sch Food Sci, Yaan 625000, Sichuan, Peoples R China
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.
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