Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distribution and status.

Autor: Ni JB; College of Engineering, China Agricultural University, P.O. Box 194 17 Qinghua Donglu, Beijing 100083, China., Zielinska M; Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland., Wang J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, 100093, China. Electronic address: wangjungsau@126.com., Fang XM; Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, 1 Xiangshan Beigou, Beijing, China., Prakash Sutar P; Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008, India., Li SB; Love Nest Biotechnology (Changzhou) Co., LTD, Changzhou 213017, Jiangsu, China., Li XX; Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, 1 Xiangshan Beigou, Beijing, China., Wang H; College of Engineering, China Agricultural University, P.O. Box 194 17 Qinghua Donglu, Beijing 100083, China., Xiao HW; College of Engineering, China Agricultural University, P.O. Box 194 17 Qinghua Donglu, Beijing 100083, China.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Aug; Vol. 170, pp. 113037. Date of Electronic Publication: 2023 May 24.
DOI: 10.1016/j.foodres.2023.113037
Abstrakt: Effect of post-harvest ripening on cell wall polysaccharides nanostructures, water status, physiochemical properties of peaches and drying behavior under hot air-infrared drying was evaluated. Results showed that the content of water soluble pectins (WSP) increased by 94 %, while the contents of chelate-soluble pectins (CSP), Na 2 CO 3 -soluble pectins (NSP) and hemicelluloses (HE) decreased during post-harvest ripening by 60 %, 43 %, and 61 %, respectively. The drying time increased from 3.5 to 5.5 h when the post-harvest time increased from 0 to 6 days. Atomic force microscope analysis showed that depolymerization of hemicelluloses and pectin occurred during post-harvest ripening. Time Domain -NMR observations indicated that reorganization of cell wall polysaccharides nanostructure changed water spatial distribution and cell internal structure, facilitated moisture migration, and affected antioxidant capacity of peaches during drying. This leads to the redistribution of flavor substances (heptanal, n-nonanal dimer and n-nonanal monomer). The current work elucidates the effect of post-harvest ripening on the physiochemical properties and drying behavior of peaches.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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