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Investigation on moisture migration,microstructure and quality changes of fresh-cut apple during storage |
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| Authors: | Huimin Yang Shasha Cheng Rong Lin Siqi Wang Haitao Wang Huihui Wang Mingqian Tan |
| Affiliation: | 1. School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, 116034 Liaoning, China
National Engineering Research Center of Seafood, Dalian, 116034 Liaoning, China Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034 Liaoning, China Contribution: Conceptualization (lead), Data curation (lead), Methodology (equal), Writing - original draft (equal);2. School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, 116034 Liaoning, China;3. School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, 116034 Liaoning, China National Engineering Research Center of Seafood, Dalian, 116034 Liaoning, China Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034 Liaoning, China Contribution: Data curation (supporting), Formal analysis (equal), Methodology (equal);4. School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, 116034 Liaoning, China National Engineering Research Center of Seafood, Dalian, 116034 Liaoning, China Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034 Liaoning, China Contribution: Data curation (supporting), Methodology (equal);5. School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, 116034 Liaoning, China National Engineering Research Center of Seafood, Dalian, 116034 Liaoning, China Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034 Liaoning, China Contribution: Investigation (supporting), Methodology (supporting) |
| Abstract: | Moisture migration of fresh-cut apple during 4 °C storage was monitored by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Three water components were identified in apple tissue by LF-NMR T2 relaxation, corresponding to water in cell wall, cytoplasm and vacuole. The relaxation results also revealed that the moisture migrated from the vacuole to cytoplasm and the mobility of water in vacuole decreased with the extension of storage time. T2 weighted images of MRI indicated that high density of water appeared at the edge of the fresh-cut apple in the later stage of storage. Breakdown of cell walls and intracellular network were observed by cryo scanning electron microscope (cryo-SEM). Moreover, storage process also led to the decrease in moisture content, browning and softening of fresh-cut apple. In addition, good prediction models have been developed for quality indicators using partial least squares regression based on Carr–Purcell–Meiboom–Gill decay data. |
| Keywords: | Fresh-cut apple LF-NMR microstructure moisture migration quality |