Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums
文献类型： 外文期刊
作者： Niu, Xiao-Xiao 1 ; Deng, Li-Zhen 3 ; Wang, Haiou 4 ; Wang, Qing-Hui 2 ; Xu, Ming-Qiang 5 ; Li, Suo-Bin 6 ; Okaiyeto, Samuel Ariyo 1 ; Xiao, Hong -Wei 1 ;
作者机构： 1.China Agr Univ, Coll Engn, POB 194,17,Qinghua Donglu, Beijing 100083, Peoples R China
2.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi 830091, Peoples R China
3.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
4.Nanjing Xiaozhuang Univ, Sch Food Sci, Nanjing, Peoples R China
5.Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Urumqi, Peoples R China
6.Love Nest Biotechnol Changzhou Co LTD, Changzhou 213017, Jiangsu, Peoples R China
关键词： Postharvest maturity; Pectin molecule weight; Microstructure; Low -field nuclear magnetic resonance; Kinetics of carbohydrate change; Correlation matrix
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 458 卷
页码：
收录情况： SCI
摘要： This study evaluated the effects of postharvest ripening (0-6 days, D0-6) on cell wall pectin profile, infrared-assisted hot air-drying characteristics, and sugar content. Results showed that during postharvest ripening progress, the content of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) increased while the content of Na2CO3-soluble pectin (NSP) and hemicellulose (HC) decreased. In addition, the average molecular weight of WSP increased while the average molecular weight of NSP decreased. Secondly, the drying time of plums with different postharvest ripening periods was in the order: D3 < D4 < D2 < D1 < D0 < D5 < D6. Furthermore, the sugar content of dried plums was mainly influenced by drying time, with three stages of sugar changes observed, tied to moisture content: (1) Sucrose hydrolyzes (50-85%); (2) Fructose and glucose degrade (15-50%); (3) Sorbitol degrades (15-42%). These findings indicate that the transformation of cell wall pectin profile during the postharvest ripening process alters drying behavior and regulates the sugar content of dried plums. Chemical compounds studied in this article: Galacturonic acid (PubChem CID: 439215); Acetone (PubChem CID: 180); Distilled water (PubChem CID: 962); Trans-1,2-Diaminocyclohexane-N, N, N, N '-tetraacetic acid (PubChem CID: 2723845); Na2CO3 (PubChem CID: 10340); Glucose (PubChem CID: 5793); fructose (PubChem CID: 2723872) sucrose (PubChem CID: 5988) sorbitol (PubChem CID: 5780) and Sodium borohydride (PubChem CID: 4311764).
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