Quality Analysis of Jun Jujube from Southern Xinjiang Stored at Different Cold Temperatures by Two-dimensional Correlation Infrared Spectroscopy
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In the present study, the changes in the quality components of Jun jujube samples obtained from Southern Xinjiang after storage at different temperatures were analyzed by one-dimensional near infrared spectral analysis. Then, a two-dimensional correlation analysis of the collected infrared spectra was conducted using 2D-shige software. The numbers of automatically numbered peaks in the synchronous spectra of Jun jujube stored at 25 ℃, 1 ℃, 0 ℃, and -1 ℃ were six, five, four, and three, respectively. The strongest band detected in Jun jujube stored at room temperature (7,173 cm-1) suggested that the largest change in total acid content occurred at this temperature. The protein and vitamin content was largely unchanged after storage at 1 ℃. The strongest band detected in Jun jujube stored at 0 ℃ (at 7,081 cm-1) indicated that the largest change in total acid content occurred at this temperature. The three automatic peaks detected in Jun jujube stored at -1°C indicated that the total acid, total sugar, water content changed after storage at this temperature. The analysis results showed that the position and number of automatic peaks detected by two-dimensional correlation spectroscopy (2DCOS) in Jun jujube stored at different temperatures were different, indicating that the changes in the temperature-sensitive components of Jun jujube were different. Compared to Jun jujube stored at a normal temperature of 25 ℃, Jun jujube stored at 1 ℃, 0 ℃, and -1 ℃ showed significant cold storage effects. These results show that cold storage plays an important role in maintaining the quality of Jun jujube and that the best cold storage temperature for Jun jujube from Southern Xinjiang is 0 ℃.
