Effect of slightly acidic electrolyzed water in combination with Ca (NO3) 2 on tissue structure and water mobility of peach fruit during storage

ZHI Huan-huan; LI Xiao-juan; LIU Qi-qi; WANG Li-ming; GUO Dong; DONG Yu

doi:10.13386/j.issn1002-0306.2017.18.053

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Science and Technology of Food Industry > 2017 > (18): 279-284. > DOI: 10.13386/j.issn1002-0306.2017.18.053

ZHI Huan-huan, LI Xiao-juan, LIU Qi-qi, WANG Li-ming, GUO Dong, DONG Yu. Effect of slightly acidic electrolyzed water in combination with Ca (NO3) 2 on tissue structure and water mobility of peach fruit during storage[J]. Science and Technology of Food Industry, 2017, (18): 279-284. DOI: 10.13386/j.issn1002-0306.2017.18.053

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Effect of slightly acidic electrolyzed water in combination with Ca (NO3) 2 on tissue structure and water mobility of peach fruit during storage

College of Food and Bioengineering, Zhengzhou University of Light Industry

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Received Date: March 19, 2017

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Abstract

Abstract

Effects of slightly acidic electrolyzed water ( SAEW) in combination with 1% Ca (NO₃) ₂ on fruit firmness, sensory scores, decay incidence, relative electrical conductivity, and juice yield were investigated in the ‘Okubao 'peach. The cell structure and contents of Ca₂₊ and K+were monitored by scanning electron microscopy and X-ray energy spectra intensity.Furthermore, water mobility was analyzed by the low-field nuclear magnetic resonance. Results showed that the combined treatment was the most effective than SAEW or Ca (NO₃) ₂ treatment alone, which significantly inhibited the decrease of fruit firmness and taste score, reduced decay incidence and the increase of cell membrane permeability, promoted Ca²⁺ absorption, stabilized cell wall and membrane system and extra-cellular water, inhibited the loss of intra-and extra-cellular water, maintained the higher quality.
- peach,
- storage,
- slightly acidic electrolyzed water,
- calcium,
- cell structure,
- water mobility

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