Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides

被引:53
作者
Zhi, Huanhuan [1 ,2 ]
Liu, Qiqi [1 ]
Xu, Juan [3 ]
Dong, Yu [1 ,2 ]
Liu, Mengpei [1 ,2 ]
Zong, Wei [1 ,2 ]
机构
[1] Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou, Henan, Peoples R China
[2] Collaborat Innovat Ctr Food Prod & Safety, Zhengzhou, Henan, Peoples R China
[3] Haoxiangni Jujube Ind Co Ltd, Xinzheng, Henan, Peoples R China
基金
中国国家自然科学基金;
关键词
ultrasound; CaCl2; Zizyphus jujuba; Ca2+ distribution; softening; PHYSICOCHEMICAL ASPECTS; ANTIOXIDANT ACTIVITY; CHLORIDE TREATMENTS; QUALITY ATTRIBUTES; PROCESSED FRUIT; FRESH FRUITS; PEACH FRUITS; SHELF-LIFE; VEGETABLES; STORAGE;
D O I
10.1002/jsfa.8402
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
BACKGROUNDUltrasound has been applied in fruit pre-washing processes. However, it is not sufficient to protect fruit from pathogenic infection throughout the entire storage period, and sometimes ultrasound causes tissue damage. The goal of this study was to investigate the effects of calcium chloride (CaCl2, 10gL(-1)) and ultrasound (350W at 40 kHz), separately and in combination, on jujube fruit quality, antioxidant status, tissue Ca2+ content and distribution along with cell wall metabolism at 20 degrees C for 6 days. RESULTSAll three treatments significantly maintained fruit firmness and peel color, reduced respiration rate, decay incidence, superoxide anion, hydrogen peroxide and malondialdehyde and preserved higher enzymatic (superoxide dismutase, catalase and peroxidase) and non-enzymatic (ascorbic acid and glutathione) antioxidants compared with the control. Moreover, the combined treatment was more effective in increasing tissue Ca2+ content and distribution, inhibiting the generation of water-soluble and CDTA-soluble pectin fractions, delaying the solubilization of Na2CO3-soluble pectin and having lower activities of cell wall-modifying enzymes (polygalacturonase and pectate lyase) during storage. CONCLUSIONThese results demonstrated that the combination of CaCl2 and ultrasound has potential commercial application to extend the shelf life of jujube fruit by facilitating Ca2+ absorption and stabilizing the cell wall structure. (c) 2017 Society of Chemical Industry
引用
收藏
页码:5202 / 5210
页数:9
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