1. Correlation Analysis of Hot Water Treatment on Quality Improvement and Membrane Lipid Metabolism of Fresh Jujube Stored at Near Freezing Point Temperature
- Author
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Junlan LI, Zhifang LIU, and Yong NAN
- Subjects
hot water treatment ,fresh jujube ,near freezing point temperature storage ,chilling tolerance ,fatty acid ,Food processing and manufacture ,TP368-456 - Abstract
The effects of hot water treatment on cold tolerance and fatty acid compositions of membrane lipids of fresh jujube fruit were investigated at a near freezing point temperature storage by Zizyphus jujube Mill. cv. Linzexiaozao experimental material. The harvested fresh jujube fruits were immersed in hot-water at 60 ℃ for 1 min, and dried naturally, then packed into polyethylene plastic boxes with several small holes about 2 mm of diameter and stored at (−1.5~−2)℃. Chilling injury index, cellular membrane permeability, malondialdehyde (MDA), lipoxygenas (LOX) activity and fatty acid constituents of membrane lipids in fresh jujube fruits during cold storage were measured at fixed periods. As compared to the control fruit, the fruit chilling injury index, cellular membrane permeability, MDA content and LOX activity decreased by 7.56, 17.93%, 17.93 μmol/g·FW and 15.84 U/g·FW, respectively, after storage for 50 days. The relative contents of unsaturated fatty acids oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3), index of unsaturated fatty acids (IUFA) and unsaturation degree of fatty acids (UFA/FA) increased in jujube pulp by 11.10%, 9.13%, 8.60% and 55.17, 0.65, respectively, while the relative contents of saturated fatty acids myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0) and arachidic acid (C20:0) decreased in jujube pulp by 54.10%, 18.66%, 17.93% and 3.37%, respectively, and the difference were significant (P
- Published
- 2022
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