Effects of Ultrasound Combined with Calcium Impregnation on Lycopene and Quality Properties of Cherry Tomatoes During Storage

作     者：Zhang, Lifen Zhang, Panpan Pan, Runsen Chen, Fusheng Liu, Donghong Lai, Shaojuan 

作者机构：College of Food Science and Engineering Henan University of Technology Zhengzhou450052 China Co Ltd Luohe462600 China College of Biosystems Engineering and Food Science/National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro-Food Processing/Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control Zhejiang University Hangzhou310058 China 

出 版 物：《Journal of Food Science and Technology (China)》 (J. Food Sci. Technol.)

年 卷 期：2021年第39卷第1期

页      面：54-64页

核心收录：

主　　题：Ultrasonics 

摘      要：Effects of ultrasound combined with calcium impregnation on physico-chemical properties and lycopene of cherry tomatoes during storage were studied, and the mechanisms were further elucidated. The handness, color, and lycopene content of cherry tomatoes were determined by texture analyzer, color difference meter and HPLC. Meanwhile, the structure of lycopene was also investigated by nuclear magnetic resonance(NMR). The results showed that ultrasound combined with calcium impregnation treatment could enhance the permeation of Ca2+ into the tissue of cherry tomatoes, which effectively delayed the decline of hardness, inhibited the increment of browning index, weight loss ratio and decay rate, and maintained titratable acid content, and vitamin C content of cherry tomatoes during storage. Compared to control, ultrasound combined with calcium impregnation treatment had no obvious influence on the all-trans lycopene contents. According to results from NMR, ultrasound combined with calcium impregnation treatment inhibited the oxidation of all-trans lycopene, 5-cis-lycopene and 9-cis-lycopene during storage and maintained theirs structural integrity. Ultrasound combined with calcium impregnation technology could effectively maintain the quality of cherry tomatoes. The results provided a theoretical basis for the application of ultrasound combined with calcium impregnation technology in fruit and vegetable preservation. © 2021, Editorial Department of Journal of Food Science and Technology. All right reserved.