秋红李子贮藏过程中水分迁移对其质构的影响

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1、现代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.12秋红李子贮藏过程中水分迁移对其质构的影响朱丹实，梁洁玉，吕佳煜，陶桢，冯叙桥，励建荣（渤海大学食品科学研究院，辽宁省食品安全重点实验室，辽宁锦州121013）摘要：果实贮藏过程中水分迁移直接影响果实的贮藏品质，不同温度条件下水分迁移规律及影响机制有所不同。本研究以秋红李子为实验材料，采后分别在0℃、4℃、10℃、20℃下贮藏，利用低场核磁共振技术研究贮藏过程李子中不同状态水分的迁移规律，同时利用质构仪研究李子采后果皮硬度、果肉硬度和果肉粘度的变化规律，并将水分迁移与质构变化建立

2、相关性联系。结果表明：贮藏温度较低时，水分含量、液泡水和李子质构品质降低较慢，跟10℃和20℃贮藏比较，低温贮藏时细胞壁水和细胞质水会分别出现特殊的峰值和最低点，这可能是低温影响秋红李子品质变化的关键特点。细胞壁水与李子质构相关性不显著（p<0.05）；低温时细胞质水与果皮和果肉硬度变化负相关性显著（p<0.05），液泡水对质构各指标变化正相关性显著（p<0.05）；10℃和20℃贮藏时，细胞质水和液泡水对果肉粘度影响均较小。关键字：李子；贮藏；低场核磁共振；质构；水分文章篇号：1673-9078(2014)12-100-105DOI:10.13982/j.mfst.1673-90

3、78.2014.12.017EffectsofMoistureMobilityonQiuhongPlumduringStorageZHUDan-shi,LIANGJie-yu,LVJia-yu,TAOZhen,FENGXu-qiao,LIJian-rong(ResearchInstituteofFoodScience,BohaiUniversity.FoodSafetyKeyLabofLiaoningProvince,Jinzhou121013,China)Abstract:Moisturemobilityduringfruitstoragedirectlyaffectedthes

4、toragequalityoffruitandthemoisturemobilityregularityandmechanismindifferentstoragetemperatureweredistinct.Toexploretheeffectsofmoisturemobilityonthequalityofplum,themoisturemodilityofQiuhongplumindifferenttemperature(0℃,4℃,10℃,20℃)duringstoragewasdeterminedbylowfieldnuclearmagneticresonance(NM

5、R)technologyandthemicroscopicprocessforthemoisturedynamicvariationwasstudied.Combinedwithtextureanalyzer,theskinhardness,pulphardnessandadhesivenessweredeterminedandthecorrelationwasanalyzed.Theresultsshowedthatinlowerstoragetemperature,themoisturecontent,vacuoleswaterandtexturequalityofplumre

6、ducedmoreslowly.Comparedwith10℃and20℃,storedinlowertemperature,cellwallandcytoplasmwaterappearedspecialpeakandnadirrespectively,whichmaybethekeypointtotheeffectoflowtemperatureonplumquality.Cellwallwaterpresentednosignificantcorrelationwiththetextureofplum(p>0.05);inlowerstoragetemperature,cyt

7、oplasmwaterpresentedasignificantlynegativecorrelationwiththeskinhardnessandpulphardness(p<0.05),vacuoleswaterpresentedasignificantlypositivecorrelationwiththeskinhardness,pulphardnessandadhesiveness(p<0.05);bothcytoplasmwaterandvacuoles