Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage. (15th November 2018)

• Record Type: Journal Article
• Authors: Zhang, Lifen; Zhao, Shunan; Lai, Shaojuan; Chen, Fusheng; Yang, Hongshun
• Is Part Of: Carbohydrate polymers. Volume 200(2018)
• Page Start: 427
• Page End: 435
• Publication Date: 2018-11-15
• Subjects: Ultrasound -- Calcium -- Pectin -- Atomic force microscopy -- Strawberry -- Nanostructure; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2018.08.013
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Firmness was better retained in strawberry treated with ultrasound and calcium (U + Ca). RG-I regions of chelate-soluble pectin (CSP) molecules were larger in U + Ca group. CSP molecules were wider and longer in the U + Ca group. Degradation of CSP molecules was inhibited by U + Ca treatment. Abstract: The combined effects of ultrasound and calcium on the water migration, quality, and chelate-soluble pectin (CSP) properties of strawberries were investigated using nuclear magnetic resonance (NMR), high-performance liquid chromatography (HPLC), and atomic force microscopy (AFM). The relationship among water migration, firmness, and CSP properties was also determined. Treatment with ultrasound and calcium (U + Ca) prevented the decrease in firmness of strawberries during storage (17 days). Measurements of physicochemical parameters (titratable acidity (TA), soluble solid content (SSC), CSP and Ca content) showed that U + Ca treatment maintained better fruit quality. AFM showed a larger percentage of wider and longer CSP molecules in the U + Ca group (width ≥90 nm; length ≥800 nm). These results, together with the HPLC results, confirmed that U + Ca treatment effectively inhibits CSP degradation. This study revealed that the application of ultrasound and calcium could preserve the quality of stored strawberries.