食品科学

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脱水速度对‘无核白’葡萄果皮褐变和细胞超微结构的影响

刘峰娟1,2,冯作山1,2,孟 阳2,王玉红2,朱春丽2,黄文书2,*   

  1. 1.新疆农业大学林学与园艺学院,新疆 乌鲁木齐 830052;2.新疆农业大学食品科学与药学学院,新疆 乌鲁木齐 830052
  • 出版日期:2016-03-25 发布日期:2016-03-18

Effect of Dehydration Rate on Browning and Cell Ultrastructure of Thompson Seedless Grapes

LIU Fengjuan1,2, FENG Zuoshan1,2, MENG Yang2, WANG Yuhong2, ZHU Chunli2, HUANG Wenshu2,*   

  1. 1. College of Forestry and Horticulture, Xinjiang Agricultural University, Ürümqi 830052, China;2. College of Food Science and Pharmacology, Xinjiang Agricultural University, Ürümqi 830052, China
  • Online:2016-03-25 Published:2016-03-18

摘要:

为探索脱水速度对‘无核白’葡萄干制过程中细胞超微结构及褐变的影响,以新疆‘无核白’葡萄为材料,采用快速和缓慢两种脱水方式,观察‘无核白’葡萄脱水过程中细胞超微结构及褐变指数的变化。结果表明:缓慢脱水质量损失50%及快速脱水质量损失60%‘无核白’葡萄细胞线粒体、叶绿体、液泡膜等遭到破坏,同时褐变指数明显上升,因此认为,‘无核白’葡萄脱水过程中褐变与细胞区室化作用被打破密切相关。与缓慢脱水相比,快速脱水处理可以有效地抑制细胞内线粒体、叶绿体、液泡等细胞器膜结构的破坏,保持细胞膜结构的完整性,且快速脱水褐变指数显著低于缓慢脱水。研究结果可为快速脱水在‘无核白’葡萄干制中的应用提供理论依据。

关键词: 脱水速度, &lsquo, 无核白&rsquo, 葡萄, 细胞超微结构, 褐变

Abstract:

The objective of this study was to investigate the effect of rapid versus slow dehydration on cell ultrastructure
and browning during the drying of Thompson seedless grapes. The results showed that the index of browning increased
simultaneously with destruction of vacuole cell membranes during drying with both slow and rapid dehydration, leading
to a mass loss of 50% and 60%, respectively. Therefore, the browning during the dehydration process of Thompson
seedless grapes was closely related to the breaking of cellular compartmentalization. Meanwhile, compared with the slow
dehydration, rapid dehydration treatment effectively inhibited the destruction of intracellular mitochondria, chloroplasts,
vacuoles and other organelles and also maintained the integrity of the cell membrane structure, and the index of browning
during rapid dehydration was significantly lower than that during slow dehydration. These results can provide a theoretic
reference for the application of rapid dehydration in the drying of Thompson seedless grapes.

Key words: dehydration rate, Thompson seedless grapes, cell ultrastructure, browning

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