Food and Fermentation Industries >

2022 , Vol. 48 >Issue 3: 233 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026285

Correlation between chilling injury reduction and cell wall metabolism with treatment of gradient hot water in cucumber

  • LI Jiale ,
  • ZHANG Min ,
  • HU Junru ,
  • GAI Xiaoyang ,
  • ZHENG Kai ,
  • LING Yu ,
  • FANG Jiaqi
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  • 1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
    2(National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University),Shanghai 201306,China)
    3(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China)

Received date: 2020-11-26

  Revised date: 2020-12-23

  Online published: 2022-03-04

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Abstract

In order to explore the correlation between cell wall metabolism and the reduction of the chilling injury in cucumbers after storage with the gradient hot water treatment, “Shenqing” cucumbers were stored at 4 ℃ for 2, 4, and 6 d without hot water treatment (CK) and with different gradient hot water treatment (TG10: cucumbers are soaked at 14 ℃, 4 min; 24 ℃, 4 min; 34 ℃, 4 min; 44 ℃, 4 min; TG20: cucumbers are soaked at 24 ℃, 8 min; 44 ℃ , 8 min; TG40: cucumbers are soaked at 44 ℃ for 16 min) for storage cucumber [(4±0.5) ℃, humidity (80±5)%] to measure the chilling injury index, firmness, pectin content, cellulose content, pectinase activity, cellulase activity and other indicators. The results showed that the TG10 and TG20 treatment groups could effectively inhibit the increase of cucumber pectinase, cellulase and β-glucosidase cell wall hydrolase activities, thereby delay the hydrolysis of protopectin and the decomposition of cellulose. It could also reduce the occurrence of chilling injury of cucumber fruits after storage, and maintain higher fruit hardness. Compared with TG10 treatment group, TG20 treatment group had higher cucumber fruit firmness and protopectin content and lower soluble pectin content, cellulase activity. However, TG40 cucumbers showed worse compared with CK. It showed that the appropriate gradient hot water treatment may reduce the degradation of cell wall components by reducing the activity of cell wall degrading enzymes of cucumber fruits, thereby reducing the incidence of cucumber chilling injury after low-temperature storage. It provides a theoretical reference for the application of hot water with gradient treatment in the preservation of cold-sensitive fruits and vegetables after storage.

Key words： gradient heating; reduce chilling injury; cucumber fruit; cell wall metabolism; after cryogenic storage

Cite this article

LI Jiale , ZHANG Min , HU Junru , GAI Xiaoyang , ZHENG Kai , LING Yu , FANG Jiaqi . Correlation between chilling injury reduction and cell wall metabolism with treatment of gradient hot water in cucumber[J]. Food and Fermentation Industries, 2022 , 48(3) : 233 -240 . DOI: 10.13995/j.cnki.11-1802/ts.026285

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