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Visualization and quantification of content and hydrogen bonding state of water in apple and potato cells by confocal
Dongmei Li1, Zhiwei Zhu1, Da-Wen Sun2
1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
Abstract:
Water is the most abundant component in fresh fruit and vegetables and its distribution and hydrogen bonding state in cells has a significant influence on food processing. In the current study, an improved method based on our earlier studies was developed to directly visualize the spatial distribution of content and hydrogen bonding state of water in apple and potato cells for the first time and the difference in water distribution in these cells was compared. Additionally, based on the distribution images of content and hydrogen bonding state of water in different regions in apple and potato tissues, the total water and free water contents, and the hydrogen bonding state of free water were quantified and compared with those obtained by nuclear magnetic resonance and Marinchik methods, demonstrating that the method could be successfully used for quantifying the content and hydrogen bonding state of water in fruit and vegetable cells.
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