摘要
The effect of high-humidity hot air impingement blanching(HHAIB)peeling as an alternative to conventional lye peeling(LP)and hot-water peeling(HWP)on the peeled tomatoes texture required deep investigation,and revealed the mechanism from cell morphology,cell wall ultrastructure,pectin properties,and enzyme activities.Results suggested that HHAIB treatment reduced the hardness,changed the cell morphology and structure,and decreased water-soluble pectin(WSP)content.Furthermore,the pectin methylesterase(PME)and polygalacturonase(PG)activities decreased by 15.29%and 89.15%;the degree of esterification of WSP and chelatesoluble pectin(CSP)was decreased;the molecular weight and monosaccharide composition indicated that the main chains of WSP mainly undergo depolymerization.Compared to LP and HWP,HHAIB peeled tomatoes showed lower cell damage,WSP degradation,and PME and PG activities,thus having higher hardness.The findings revealed the texture-softening mechanism driven by HHAIB,and confirmed the applicability of HHAIB peeling as an innovative technology to produce peeled tomatoes with better-preserved qualities.
基金
supported by Natural Science Foundation of Henan(252300420657)
the 2115 Talent Development Program of China Agricultural University
the High-level Talent Research Fund Project of Henan University of Technology(2024BS042).
