PDF(Pubmed)
Abstract：
The aim of this study was to evaluate the effect of different solutions for vacuum impregnation (VI) of fresh-cut (FC) apples through an innovative multi-analytical approach. In particular, the individual and synergistic effects of ascorbic acid and calcium lactate on the preservation of freshness of FC apples was assessed through color, texture, microscopy, isothermal calorimetry, and time-domain nuclear magnetic resonance (TD-NMR) evaluations. The analysis was performed immediately after VI and after 24 h of refrigerated storage. The obtained results showed a good preservation of color and higher firmness in the impregnated samples. Concerning the metabolic heat production, a decrease following the VI treatment was observed, especially when the combined solution was used for the impregnation. The TD-NMR studies showed higher changes in terms of signal intensity and transversal relaxation time T2 after 24 h of storage, evidencing the meta-stability of the plant material for its dynamic tissue nature, and the dewatering/impregnation processes evolution until the achievement of dynamic equilibrium.
摘要：
这项研究的目的是通过创新的多分析方法评估不同溶液对鲜切（FC）苹果真空浸渍（VI）的影响。特别是,通过颜色评估抗坏血酸和乳酸钙对FC苹果保鲜的单独和协同作用，纹理,显微镜,等温量热法,和时域核磁共振（TD-NMR）评估。在VI后立即和冷藏24小时后进行分析。获得的结果显示在浸渍的样品中良好的颜色保存和更高的硬度。关于代谢产热，观察到VI治疗后的下降，特别是当合并的溶液用于浸渍时。TD-NMR研究显示，储存24小时后，信号强度和横向弛豫时间T2的变化更大，证明植物材料的动态组织性质的亚稳定性，以及脱水/浸渍过程的演变，直到达到动态平衡。
