Study on Quality Change of Waxberry in Storage Period by Slow Freezing and Fast Freezing
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摘要: 本文探究了空气介质下，缓慢冷冻（−20 ℃）和快速冷冻（−80 ℃）对杨梅果实细胞壁组织结构的影响，及其保藏期间主要营养品质成分的变化，并通过低场核磁技术观测杨梅保藏期内的果实内部水分以及迁移情况。结果显示，速冻处理的杨梅果实细胞壁形态保持较好，缓冻处理的细胞壁横截面存在明显缝隙；在25 d的保藏期中，果实水分含量逐步减少，但速冻杨梅水分迁移幅度较小，其总横向弛豫时间大于缓冻杨梅的弛豫时间，说明速冻可以有效维持果实水分活度；速冻杨梅自由水信号值仅下降18%，而缓冻杨梅自由水信号值下降了47.75%，可见速冻有利于保持果实水分含量；此外，果实营养物质逐渐降低，但速冻杨梅保藏末期总糖含量为13.64 mg/g、可滴定酸含量为13.43 g/L、总酚和花色苷含量分别为15.43 mg/mL与0.53 μmol/g，主要营养指标保有率均在不同程度上高于缓冻杨梅，因此速冻方式能有效延缓杨梅果实营养物质的流失。Abstract: In this study, the effects of slow freezing (−20 ℃) and quick freezing (−80 ℃) on the cell wall structure of waxberry fruits were investigated, and the changes of main nutrient quality components during storage were also studied. The moisture content and migration of waxberry fruits during storage were observed by low field NMR. The results showed that the cell wall morphology of quick-frozen waxberry fruits maintained well, and there were obvious gaps in the cross section of the cell wall of slow-frozen waxberry fruits. During the storage period of 25 days, the water content of fruit gradually decreased, but the range of water transfer of quick-frozen waxberry was small, and the total lateral relaxation time was larger than the relaxation time of slow-frozen waxberry, indicating that quick-frozen waxberry could effectively maintain fruit water activity. The free water signal value of quick-frozen waxberry decreased only by 18%, while the free water signal value of slow-frozen waxberry decreased by 47.75%, indicating that quick-frozen waxberry was beneficial to maintaining fruit water content. In addition, fruit nutrients decreased gradually, but the total sugar content, titratable acid content, total phenols and anthocyanins contents were 13.64 mg/g, 13.43 g/L, 15.43 mg/mL and 0.53 μmol/g, respectively, at the end of storage stage of quick-frozen waxberry. The retention rates of main nutritional indexes were higher than those of slow frozen waxberry. Therefore, quick-freezing can effectively delay the loss of nutrients in waxberry fruits.
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Key words:
- quick freezing /
- slow freezing /
- waxberry /
- storage period /
- low field nuclear magnetic resonance
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图 1 杨梅果实细胞壁形态对比
Figure 1. Comparison of cell wall morphology of waxberry fruit
注：A：新鲜的杨梅细胞壁；B：缓冻处理后的杨梅细胞壁；C：速冻处理后的杨梅细胞壁。
图 2 杨梅缓冻处理后的水分横向弛豫图谱
Figure 2. Horizontal water relaxation pattern of waxberry after slow freezing treatment
图 3 杨梅速冻处理后的水分横向弛豫图谱
Figure 3. Horizontal water relaxation pattern of waxberry after quick freezing treatment
图 4 杨梅果实内部水分分布变化
Figure 4. Variation of water distribution in waxberry fruit
注：A1、A2：0 d；B1、B2：8 d；C1、C2：16 d；D1、D2：25 d。
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