Study on Navel Orange Storage Processing with NMR

Abstract

Abstract: In this experiment, with low-field NMR water content changes and moisture migration behavior of different ways of handling navel orange during storage were studied, and with combined analysis of physical and chemical method, the relationship of NMR parameters and the changes of navel orange quality were also studied. Experimental results showed that the navel orange with wax has the top T2 relaxation time and the changes of T2 are relatively slow with 2,4-D and carbendazol in four of handling methods. From T2 data and physical and chemical analysis, the blank sample of water has the shortest shelf life, and the navel oranges with other handling methods have longer shelf life. The Macromolecular material degradation to small molecules, the peel losing water-holding capacity and the free water consumption greater than formation of water are the main reasons of navel orange corruption.

Key words: NMR, spin-spin relaxation, navel orange, storage processing

WANG Na, LIN Xiang-Yang, RUAN Rong-Sheng, ZHANG Jin-Sheng, CHEN Wei-Jiang, JIN Zhi-Qiang. Study on Navel Orange Storage Processing with NMR[J]. FOOD SCIENCE, 2007, 28(7): 83-87 https://doi.org/

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Study on Navel Orange Storage Processing with NMR

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