Middle lamella

Transmission electron microscopy

Biology

Materials science

Blanching

Pectin

Relative humidity

Biochemistry

Botany

Food science

Polysaccharide

Thermodynamics

Physics

Nanotechnology

Cell wall

Chemistry

Ultrastructure

Food Chemistry

The effects of high humidity hot air impingement blanching (HHAIB) over a range of application times (30, 60, 90, and 120 s) on drying characteristics, hardness, cell wall pectin fractions contents and nanostructure, as well ultrastructure of apricot were investigated. Results showed that HHAIB reduced drying time and decreased the hardness of apricot by 20.7%-34.5% and 46.57%-71.89%, respectively. The water-soluble pectin (WSP) contents increased after blanching, while the contents of chelate-soluble pectin (CSP) and sodium-carbonate-soluble pectin (NSP) decreased significantly (P < 0.05). The hardness and drying time were found to correlate inversely with the WSP content, but positively with CSP and NSP contents. Atomic force microscopy (AFM) detection showed the decomposition and degradation of pectin fractions during blanching. Additionally, transmission electron microscopy (TEM) observation indicated that the cell wall structure was degraded and middle lamella integrity was destroyed by blanching.

High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification