Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen-thawed kiwifruit

被引：13

作者：

Chen, Li-bing ^{[1
]}

Fan, Kai ^{[1
]}

机构：

[1] Yangtze Univ, Coll Life Sci, Jingzhou 434025, Hubei, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 01期

关键词：

Kiwifruit; pulsed vacuum impregnation; quality; trehalose; ANTIFREEZE PEPTIDE PRETREATMENT; ASSISTED OSMOTIC DEHYDRATION; BRASSICA-OLERACEA L; ANTIOXIDANT CAPACITY; FREEZING TOLERANCE; VOLATILE COMPOUNDS; ELECTRIC-FIELD; ASCORBIC-ACID; ULTRASOUND; STORAGE;

D O I：

10.1111/ijfs.15399

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen-thawed kiwifruit was investigated. Kiwifruits were treated by pulsed vacuum impregnation (PVI) with 10%, 20% and 30% trehalose, then frozen and stored at -20 degrees C. The results showed that PVI with 30% trehalose treatment exhibited minimum drip loss (11.21%), maximum ascorbic acid content (0.93 g kg(-1)) and firmness (12.3 N), and retained the flavour and taste as well as improved water distribution for frozen-thawed kiwifruit as compared with other treatments: control, PVI with 10% and 20% of trehalose. Therefore, the results illustrated that pulsed vacuum impregnated trehalose could be used as an effective method to improve the quality of frozen-thawed kiwifruit.

引用

页码：268 / 275

页数：8

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