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《Acta Agriculturae Boreali-occidentalis Sinica》 2019-07
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Analysis of Green Bean Sprouts Preservation and Cell Wall Autolysis Mechanism

FANG Liangyue;XIAO Xiao;FU Liang;Department of Food Science and Engineering,College of Science of Engineering,Jinan University;  
To investigate the relationship between green bean sprouts preservation and cell wall autolysis, green bean sprouts were stored at different temperatures or treated with ferulic acid and EDTA(both at 0.1 g·L~(-1)). The related physichemical indicators and preservation efficacy of green bean sprouts were compared and analyzed. The results showed that the freshness of green bean sprouts was closely related to storage temperatures. Green bean sprouts that were kept at 4 ℃ and 10 ℃ maintained fresh for up to 60 h, while those stored at 20 ℃ or 25 ℃ could only last for 24 h. The freshness of green bean sprouts stored at 30 ℃ was unacceptable after 24 h storage. With extended storage time, the hypocotyls cross section showed hollow structure under microscope. And the less the freshness of green bean sprouts was, the larger the void area in the middle of the hypocotyl was. The cellulose and pectin mass concentration of green bean sprouts were highly correlated with cellulase and pectinase activity(P0.01). The activities of cellulase and pectinase were important for cell wall autolysis of green bean sprouts. Ferulic acid and EDTA inhibited the activity of cellulose and pectinase in green bean sprouts, which it delayed the formation of hollow structure of hypocotyls and cell wall autolysis, both of them were beneficial to green bean sprouts preservation. Compared with the controls, EDTA and ferulic acid extended the shelf life of green bean sprouts to 12 h and 24 h, respectively. In summary, the freshness of green bean sprouts decreased with cell wall autolysis, and this study showed that inhibition of cell wall hydrolase activity effectively extended the shelf-life of green bean sprouts.
【CateGory Index】: TS255.3
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【Citations】
Chinese Journal Full-text Database 1 Hits
1 JIANG Shao-jun1,ZHANG Xin-pu2,XU Shun-ji2(1.Textile Engineering Research Institute,Lanzhou University of Technology,Lanzhou 730050,China; 2.Gansu Gao-xin Textile Limited Company,Wuwei 733000,China);Measuring analyses of composition of Gansu hemp[J];印染助剂;2008-06
【Co-citations】
Chinese Journal Full-text Database 1 Hits
1 CHEN Guo-gang1,2,LIU Qi2,REN Lei-li2,TANG Wen-juan2,JIANG Ying2,CHEN Zheng-xing1,* ( 1.College of Food Science and Technology,Jiangnan University,Wuxi 214122,China; 2.Food College,Shihezi University,Shihezi 832003,China);Study on the changes of the lignin and cellulose content of fruit peel during the formation of Kuerle pear rust[J];食品工业科技;2011-03
【Secondary Citations】
Chinese Journal Full-text Database 2 Hits
1 JIANG Shao-jun1,ZHANG Jun-cheng1,WU Hong-ling1,ZHANG Xin-pu2,XU Shun-ji2(1.Coll.Mechano-Electronic Eng.,Lanzhou Univ.Technol.,Lanzhou 730050,China; 2.Wuwei Flax Textile Factory,Wuwei 733000,China);Application of pectinase in hemp fiber degumming[J];印染助剂;2007-08
2 WU Hong-ling~1,JIANG Shao-jun~1,DING Li-wen~2 (1.College of Mechano-Electronic Engineering,Lanzhou University of Technology,Lanzhou 730050,China; 2.Lanzhou No.4 Wool Textile Mill,Lanzhou 730000,China);Property of hemp fiber and development of its product[J];毛纺科技;2004-06
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