Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during
- PDF / 4,663,902 Bytes
- 13 Pages / 595.276 x 790.866 pts Page_size
- 40 Downloads / 164 Views
ORIGINAL ARTICLE
Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage Haishan Xu1 • Yingrui Wang1 • Shenghua Ding2 • Hui Zhou1 • Liwen Jiang1 Rongrong Wang1
•
Revised: 21 September 2020 / Accepted: 25 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on pectin characteristics and related quality in green peppers during storage were assessed. The results showed that the changes of physicochemical quality in all green peppers were similar during storage. Weight loss percentage increased, firmness, the content of free water and bound water decreased during storage. Watersoluble pectin (WSP) notably increased, but sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP) decreased. Galacturonic acid (GalUA), rhamnose (Rha), galactose (Gal), and arabinose (Ara) were the crucial compositions in the backbone and branched chains of pectin in green peppers. Rha and Gal increased, but Ara decreased in pectin after storage. The changes in the ratio of Rha/GalUA, Ara/Gal, and (Gal ? Ara)/Rha represented that the backbone and branched chains of pectin in green peppers depolymerized to some extent after storage. Comparing with other green peppers, HT-CaCl2 treated green peppers posed lower weight loss percentage and WSP content, higher firmness, the content of free water, bound water, SSP, and CSP during storage. Otherwise, most pectin compositions in HT-CaCl2 treated green peppers showed high molar ratio after storage. Hence, HTCaCl2 treatment was an effective way to retain pectin characteristics and related quality of green peppers, and further inhibited the softening of green peppers during storage. & Rongrong Wang [email protected] 1
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
Keywords Green peppers Hydrothermal-calcium chloride Pectin characteristics Related quality Storage
Introduction Pepper (Capsicum annuum L) fruits posing excellent nutritional and bioactive compounds, such as phenolic compounds, L-ascorbic, antioxidant compounds, carotenoids, and capsaicin, are cultivated and sold all regions of the world (Xu et al. 2019). However, fresh green peppers undergo rapid softening processing if they were not handled properly after harvest. Therefore, there is an urgent need to find an effective preservation method to maintain its quality and improve commodity value. Texture is one of the main factors determining the organoleptic properties of fruits and vegetables (Chong et al. 2015; Li et al. 2018). The disruption of texture is closely related to depolymerization and solubility of cell wall polysaccharides, especially for pectin. Once pectin is disaggregated, the cell wall structure of fruits and vegetables will gradually collapse, further destroying the texture.
Data Loading...
