Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums

This study evaluated the effects of postharvest ripening (0–6 days, D0–6) on cell wall pectin profile, infrared-assisted hot air-drying characteristics, and sugar content. Results showed that during postharvest ripening progress, the content of water-soluble pectin (WSP) and chelate-soluble pectin (...

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Bibliographic Details
Published in:Food chemistry 2024-11, Vol.458, p.140093, Article 140093
Main Authors: Niu, Xiao-Xiao, Deng, Li-Zhen, Wang, Haiou, Wang, Qing-Hui, Xu, Ming-Qiang, Li, Suo-Bin, Okaiyeto, Samuel Ariyo, Xiao, Hong-Wei
Format: Article
Language:English
Subjects:
Correlation matrix
Kinetics of carbohydrate change
Low-field nuclear magnetic resonance
Microstructure
Pectin molecule weight
Postharvest maturity
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Summary:This study evaluated the effects of postharvest ripening (0–6 days, D0–6) on cell wall pectin profile, infrared-assisted hot air-drying characteristics, and sugar content. Results showed that during postharvest ripening progress, the content of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) increased while the content of Na2CO3-soluble pectin (NSP) and hemicellulose (HC) decreased. In addition, the average molecular weight of WSP increased while the average molecular weight of NSP decreased. Secondly, the drying time of plums with different postharvest ripening periods was in the order: D3 
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.140093