真空浸渍调控采后杏和樱桃质地中多糖空间网络演变机制

To elucidate the textural changes of postharvest fruits under postharvest technologies, especially the ionic crosslinking among individual polysaccharide molecules or its polymers and application of ionic infusion compounds, effects of vacuum impregnation on texture and morphology integrity and connection of fresh and fresh-cut stone fruits (apricots and cherries) will be investigated. Appropriate atomic force microscopy-based force spectroscopy as well as morphology analysis will be developed for characterizing fruit polysaccharides. Based on microscale quantitative analysis of force related parameters and macroscale textural changes, the evolution mechanism of flesh polysaccharides and their polymers can be deduced by in vitro test. The study of changes of polysaccharide morphology under treatment of ionic infusions and flesh polysaccharide enzymes could illustrate the molecular mechanism of extended shelf life and reduced quality loss after vacuum impregnation treatment. Texture, vitamin and non-vitamin phytochemicals, antioxidant activity and microbial level will be evaluated to help to explain the textural evolution with theoretical and practical values. The results will be useful to direct the study of polysaccharide evolution of other foods or biological sources.

研究真空浸渍对采后新鲜及鲜切核果类果实(杏和樱桃)的质地以及多糖空间网络结构的影响,从纳米结构演化角度阐释真空浸渍影响果实质地和理化特性的作用机制,特别是多糖单分子或聚集体与浸渍液离子的交联作用。开发合适的针对果实多糖大分子的原子力显微镜力谱技术，结合纳米形态分析,根据微观定量分析力学参数和宏观质地的变化, 通过体外模拟推测果实中多糖分子和聚集体的演化机制。研究浸渍液离子以及果实多糖酶作用下多糖网络结构的变化，揭示采后果实真空浸渍处理延长果实货架期和减少品质劣变的分子机制。通过质地特性、维生素、非维生素植物化合物, 抗氧化活性及微生物特性,利用相关性分析和组间分析研究真空浸渍对采后果实理化特性和品质的影响机制。对揭示果实质地演化机制以及分子干预延长果实货架期有重要的理论和实际意义，对解释其它食品及生物来源多糖的演化机制也有重要的参考价值。

项目研究了真空浸渍对采后新鲜核果类果实的质地以及多糖空间网络结构的影响，借助原子力显微镜技术从纳米角度揭示了多糖单分子或聚集体与浸渍液离子的交联作用，并阐释了真空浸渍影响果实质地和理化特性的作用机制。研究通过开发合适的针对果实多糖大分子的原子力显微镜力谱技术，并结合多糖纳米形态分析及微观定量分析力学参数和宏观质地的变化，推测了果实中多糖分子和聚集体的演化机制。研究同时通过浸渍液离子以及果实多糖酶作用下多糖网络结构的变化，揭示了采后果实真空浸渍处理延长果实货架期和减少品质劣变的分子机制。本项目研究结果对揭示果实质地演化机制以及分子干预延长果实货架期有重要的理论和技术指导意义。