Effects of ultrasound with slightly acid electrolytic water on storage of sweet potato: Physiological, nutritional, sensory and microstructural characteristics
文献类型： 外文期刊
作者： Li, Lulu 1 ; Sun, Hong-Nan 1 ; Zhang, Miao 1 ; Mu, Tai-Hua 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Minist Agr & Rural Affairs,Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China
关键词： Sweet potato; Physiological property; Microstructure; Ultrasound; Slightly acid electrolytic water
期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）
ISSN： 0956-7135
年卷期： 2025 年 167 卷
页码：
收录情况： SCI
摘要： Effects of ultrasound (US, 300, 400 and 500 W) combined with slightly acid electrolytic water (SAEW) at 25, 40 and 55 degrees C on physiological, nutritional, sensory and microstructural characteristics of sweet potato tuberous roots (TRs, Pushu 32) during 10, 30 and 60 d of storage were investigated, to explore a potential postharvest preservation technique for TRs. Sweet potato TRs by US500+SAEW50 exhibited the strongest PAL activity (10.63 U g(-1)) at 30 d of storage and SOD activity (83,707.42 U g(-1)) at 60 d of storage, suggesting the activation of strong defense system. Sweet potato TRs by US500+SAEW50 also showed integral cell walls, and presented the highest sensory acceptability (73.45). In addition, rotting rate of the TRs treated by US500+SAEW50 was reduced by 55% after 6 months of storage as compared to the untreated TRs in industrial application. Therefore, US500+SAEW50 could be a promising postharvest preservation technique for sweet potato TRs.
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