Role of the plum cuticle layer in influencing fruit texture and permeation during the salting process.

Autor: Liu D; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China., Zhou H; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China., Huang H; Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China. Electronic address: huangw0109@gmail.com., Wang Q; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming 525000, China., Lin D; Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China., Liu S; School of Food Science, Sichuan Agricultural University, Ya'an 625000, Sichuan, China., Qin W; School of Food Science, Sichuan Agricultural University, Ya'an 625000, Sichuan, China., Xiao G; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. Electronic address: gshxiao@aliyun.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 24; Vol. 469, pp. 142598. Date of Electronic Publication: 2024 Dec 24.
DOI: 10.1016/j.foodchem.2024.142598
Abstrakt: '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.
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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