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Postharvest fruit and vegetable quality and polysaccharide coating quantitative evolution and regulation of

Author: XinYing
Tutor: ChenFuSheng；YangHongShun
School: Henan University of Technology
Course: Of Food Science
Keywords: Fruits and vegetables Quality Cell wall polysaccharides Evolution Coating
CLC: TS255.3
Type: Master's thesis
Year: 2010
Downloads: 91
Quote: 1
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Abstract


Fruits and vegetables is a human vitamins and minerals and other important sources of nutrients, but fresh perishable postharvest. For cherries and tomatoes, the cell wall polysaccharides such as texture quality degradation may be an important reason for decline. In this paper, low temperature, film preservation methods such as quantitative evolutionary process delaying cherry polysaccharide thereby extending shelf life of fruits and vegetables, while studies on tomato variety and maturity of the quantitative evolution of cell wall polysaccharides, can be improved by adjusting the cell wall polysaccharide degradation characteristics provide a theoretical Fruit and Vegetable Storage guidance. 2 ° C temperature significantly slowed the rate of decline in cherry fruit firmness, inhibiting soluble solids, titratable acidity and fruit weight of the increased rate of decline and decay, but also significantly inhibited the degradation of cell wall polysaccharides; film processing Cherry delaying the hardness and chemical quality changes, nano composite coating SiOx best effect. Cherry postharvest storage quality and the content and structure of cell wall polysaccharides are closely related. Hypothermia and coating treatment significantly slowed the WSP and CSP main side chain structure of pectin dissociation and degradation by atomic force microscopy qualitative and quantitative analysis of the microscopic structure of cell wall polysaccharides, cherry broad value chain of cell wall polysaccharides are certain basic modules : Water-soluble pectin basic unit of 15.625 nm, 19.531 nm and 23.438 nm, chelating pectin basic unit 19.531 nm, 23.438 nm and 31.250 nm, alkali-soluble pectin basic unit of 15.625 nm, 23.438 nm and 35.156 nm, hemicellulose basic unit of 15.625 nm and 23.438 nm. End of storage cell wall polysaccharides aggregates structure disappeared, single molecule fragments increases linearly, the coating treatment groups having a small width value chain and value chain length frequency of occurrence of a single linear molecules were less than the control group, indicating that the group delay of the cherry wall coating polysaccharide degradation. Tomato, the tomato variety and maturity and quality of the cell wall polysaccharide content and microstructure are closely related. \to 15.625 nm, 19.531 nm and 23.438 nm. Tomato and alkali-soluble chelating pectin content, monosaccharide composition and microstructure differences lead different varieties of tomato maturity difference between the quality characteristics of the important reasons. The results showed that the cell wall polysaccharides slow evolution of postharvest fruits and vegetables are an important reason for film preservation. Reveals coating preservation principle can be used to optimize the coating process, the better the quality of fruits and vegetables to maintain and prolong shelf life.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Fruit and vegetable processing and preservation
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