文章基本信息

标题：Scanning Electron Microscopy Structure and Firmness of Papain Treated Apple Slices
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作者：Luo, Yaguang ; Patterson, Max E. ; Swanson, Barry G. 等
期刊名称：Food Structure
出版年度：2015
卷号：11
期号：4
页码：5
出版社：Utah State University
摘要：'Mcintosh' apple (Malus domesrica Borkh.) slices were treated with papain. Textural changes were recorded with an Instron Universal Testing Machine. Structural changes and distribution of microorganisms in apple tissues after treatment were observed with a scanning electron microscope (SEM). Apple slices submerg ed in a 1% papain solution were significantly firmer than apple slices submerged in the distilled water control for a 24 hour period (P < 0.05). Three and four days after slicing , a significantly smaller decay index was observed on the apple slices submerged in papain solution than on the control slices. Under SEM, less severe cell wall breakdown was observed on the apple tissues treated with papain than on apple tissues without treatment. Less spores were also observed on the papain treated apple slices than apple slices without treatment. Apple tissues treated with papain solution and distilled water also demonstrated noticeable st ru ctural differences. The apple tissues treated with papain solution for 18 hours retained the original cell structure while the cells in the apple tissues treated with distilled water collapsed.
关键词：Apple; fruit; slice; firmness; softening; scanning electron microscope; ultrastructure; papain; enzyme; texture