Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes

被引：0
作者：
Lifen Zhang
Fusheng Chen
Penglong Zhang
Shaojuan Lai
Hongshun Yang
机构：
[1] Henan University of Technology,College of Food Science and Technology
[2] National University of Singapore,Food Science and Technology Programme, c/o Department of Chemistry
[3] National University of Singapore (Suzhou) Research Institute,undefined
[4] Guangzhou Pulu Medical Technology Co.,undefined
[5] Ltd,undefined
来源：
Food and Bioprocess Technology | 2017年 / 10卷
关键词：
Rice bran wax; Fruit coating; Chelate-soluble pectin; Cherry tomato; Edible coating; Atomic force microscopy; Nanostructure;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The effects of rice bran wax coating on the physicochemical properties such as firmness, weight loss, titratable acidity (TA) and soluble solid content (SSC) of cherry tomatoes were studied during cold storage. The chemical and nanostructure properties of chelate-soluble pectin (CSP) were also investigated by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FTIR) and atomic force microscopy (AFM). The results indicated that there was no significant difference of firmness between control (2.48 N) and waxed (2.87 N) fruits at the end of storage (20 days), while the weight loss of waxed fruits (13.54%) was lower than that of control fruits (16.02%). And the degree of esterification (DE) of both fruits decreased after cold storage by FTIR. The structural analysis by atomic force microscopy (AFM) indicated that rice bran wax coating inhibited the degradation of CSP. The CSP molecular widths ranged from 15 to 250 nm, and the vertical heights varied from 0.2 to 2.0 nm. Greater frequency (Fq) of large width and length CSP was found in waxed fruits than in control fruits. The results suggest that rice bran wax coating was an effective way to preserve fresh fruits.
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页码：349 / 357
页数：8
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