Comprehensive impact of pre-treatment methods on white radish quality, water migration, and microstructure

作者：Bixiang Wang, Yuanlong Jia, Yue Li, Xuan Jiao, Yang He, Liankui Wen, Zhitong Wang · 发表于：Food Chemistry X · 年份：2024 · DOI：10.1016/j.fochx.2024.101991 · 被引用次数：7 · 研究领域：Silicon Effects in Agriculture、Growth and nutrition in plants、Postharvest Quality and Shelf Life Management

The preprocessing stage is crucial in vegetable processing, significantly influencing the final product's quality. This study investigates the effects of various pre-pre-treatment methods, including cutting, blanching, osmotic, and ultrasound-assisted osmotic treatment, on the quality characteristics, water migration, and microstructure of white radish. The results showed that osmosis and ultrasound-assisted osmosis has the least effect on the total color difference (ΔE) and the greatest water loss (WL) ( p < 0.05); blanching has the least effect on the hardness and eutectic points ( p < 0.05); and the blanching-ultrasound-assisted osmosis has the greatest solid gain ( p < 0.05). The increase of WL led to a decrease in hardness (−0.82). By analyzing the quality characteristics of different pre-treatment methods, contributing to the development of suitable pre-treatment methods for different products and optimization pre-treatments according to requirements. The mechanism of quality characteristics of pre-treatments on products is the future research direction. • Osmosis and ultrasound-assisted osmosis minimize color change in white radish. • There is a negative correlation between water loss and hardness. • Blanching-ultrasound-assisted osmosis maximizes solid gain in white radish. • Study aids in optimizing pre-treatment methods for vegetable products.