Ripening induced degradation of pectin and cellulose affects the medium-and short-wave infrared drying characteristics of mulberry
文献类型： 外文期刊
作者： Wang, Kunhua 1 ; Li, Qingyuan 1 ; Xue, Yuan 2 ; Yang, Zhongqiang 3 ; He, Peiyun 1 ; Jia, Xiaoran 1 ; Ren, Wenxin 1 ; Wang, Jun 1 ; Xu, Huaide 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Xianyang, Peoples R China
2.Shanxi Agr Univ, Coll Hort, Taigu 030801, Peoples R China
3.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi 830091, Peoples R China
关键词： Mulberry density; Ripeness grading; Physicochemical properties; Pectin fraction; Hemicellulose and cellulose; Nanostructure; Monosaccharides composition; Drying characteristics
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 434 卷
页码：
收录情况： SCI
摘要： Mulberries were categorized into five stages of ripening (D1-D5, 0.905-1.055 g/cm3) based on their density, and their physicochemical properties, tissue structure, cell wall polysaccharide properties, and drying characteristics were investigated. As mulberry ripening progressed, the TSS and water-soluble pectin content rapidly increased, while the contents of TA, hardness, chelate-, sodium carbonate-soluble pectin, hemicellulose, and cellulose decreased gradually. Pectin nanostructure and monosaccharide composition indicated that both the main and side chains of pectin undergo depolymerization. Medium-and short-wave infrared drying time initially decreased and then increased during mulberry ripening, with D4 fruits exhibiting the shortest drying time. Compared with D4 fruits, the collapse of cell structure in D5 fruits prolongs their drying time. The results demonstrate that ripeness significantly affects mulberry drying characteristics, which is related to changes in cell structure and pectin properties. Utilizing mulberry density to determine ripeness and grading is an effective approach to achieving optimal drying.
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