Effect of freezing treatment on the texture,water distribution and pectin content of strawberry
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摘要: 为研究冷冻处理对草莓的影响,以细胞膜透性、果胶物质含量、质构、水分存在状态为指标,观察草莓在-18℃和-80℃冷冻时变化情况,并对各指标进行相关性分析。结果表明,与新鲜草莓相比,原果胶含量、可溶性果胶含量、硬度、弹性、粘聚性、胶着度、咀嚼度、胞外液含量及液胞水含量均显著性变化（p<0.05）。-80℃冷冻组在硬度、胶着度、咀嚼度、总果胶含量、细胞膜透性方面与-18℃冷冻组存在显著性差异（p<0.05）,相关性分析表明,硬度和细胞膜透性、可溶性果胶含量、胞外液占总水分比例S2变化有极显著负相关（p<0.01）,硬度与原果胶含量、液泡水占总水分比例S3变化有极显著正相关（p<0.01）。Abstract: To study the effect of freezing treatment on the strawberry,the quality of strawberry was investigated by monitoring the changes in cell membrane permeability,pectin content,texture,water existence state at-18 ℃ and-80 ℃,and the correlation between each index was analysized. The results showed that the protopectin,soluble pectin content,harness,sprininess,cohesiveness,gumminess,chewiness,extracellular fluid content,vacuole water content were significantly changed( p < 0.05),compared with fresh strawberry. The changes of the hardness,gumminess,chewiness,the total pectin content,the cell membrane permeability were significant difference between the- 80 ℃ group and- 18 ℃ group( p < 0.05). Correlation analysis showed that the value of hardness was negatively related to the values of cell membrane permeability,soluble pectin content,the fraction of extracellular fluid( p < 0.01),but positively related to original pectin content,the fraction of vacuole water( p < 0.01).
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Keywords:
- freezing /
- strawberry /
- correlation ananlysis
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