Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums.

Autor: Niu XX; College of Engineering, China Agricultural University, P.O. Box 194, 17, Qinghua Donglu, Beijing 100083, China., Deng LZ; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China., Wang H; School of Food Science, Nanjing Xiaozhuang University, Nanjing, China., Wang QH; Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China. Electronic address: wangqh1201@126.com., Xu MQ; Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, China., Li SB; Love Nest Biotechnology (Changzhou) Co., Ltd, Changzhou 213017, Jiangsu, China., Okaiyeto SA; 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. Electronic address: xhwcaugxy@163.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 140093. Date of Electronic Publication: 2024 Jun 18.
DOI: 10.1016/j.foodchem.2024.140093
Abstrakt: 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 Na 2 CO 3 -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); Na 2 CO 3 (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).
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 © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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