Effect of slightly acidic electrolyzed water in combination with Ca (NO3) 2 on tissue structure and water mobility of peach fruit during storage
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摘要: 以‘久保’桃为试材,利用微酸性电解水（SAEW）结合1%Ca（NO3）2对果实进行浸泡处理,分析在贮藏过程中果实硬度、口感、腐烂率、相对电导率和出汁率等生理指标,并用扫描电子显微镜和X射线能谱仪监测处理后果实内部细胞结构以及Ca2+和K+含量变化,同时利用低场核磁共振分析水分迁移变化。结果表明,SAEW结合Ca（NO3）2处理优于单一SAEW或Ca（NO3）2处理,能明显地抑制桃果实硬度和口感下降,减少腐烂率,降低细胞膜透性的增加,提高对Ca2+吸收,稳定细胞壁和膜系统完整以及细胞间质水,抑制胞内外水散失,从而维持较高贮藏品质。Abstract: Effects of slightly acidic electrolyzed water ( SAEW) in combination with 1% Ca (NO3) 2 on fruit firmness, sensory scores, decay incidence, relative electrical conductivity, and juice yield were investigated in the ‘Okubao 'peach. The cell structure and contents of Ca2+ and K+were monitored by scanning electron microscopy and X-ray energy spectra intensity.Furthermore, water mobility was analyzed by the low-field nuclear magnetic resonance. Results showed that the combined treatment was the most effective than SAEW or Ca (NO3) 2 treatment alone, which significantly inhibited the decrease of fruit firmness and taste score, reduced decay incidence and the increase of cell membrane permeability, promoted Ca2+ absorption, stabilized cell wall and membrane system and extra-cellular water, inhibited the loss of intra-and extra-cellular water, maintained the higher quality.
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Keywords:
- peach /
- storage /
- slightly acidic electrolyzed water /
- calcium /
- cell structure /
- water mobility
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