Study on the effect of calcium treatment on the preservation of Dapingding jujube by magnetic resonance technique

Low field nuclear magnetic resonance (NMR) technique for studying the preservation effect of calcium treatment on Dapingdingzao

Dapingding jujube, alias Pingding jujube, jujube fruit sweet, sour, delicious, nutritious, rich in Chaoyang County and Chaoyang suburb of western Liaoning Province, is the excellent resistance to strong yield and stable production in Chaoyang jujube Jujube varieties. However, its fresh jujube is difficult to store. It can only maintain a crisp state for a few days at room temperature. Jujube fruit is easily lost in water shrinkage, rot and soften. Once the flesh becomes soft and juice is lost, the quality of fresh food will be greatly reduced.
The water content of fresh fruits and vegetables and the state of water have great influence on its quality and sensitivity to corruption. Studying the moisture content and distribution of fruits and vegetables has important practical significance for the storage and preservation of fruits and vegetables. Nuclear magnetic resonance imaging and its imaging technology are effective methods for studying and analyzing diffusion, and can be used for the study of water distribution and migration in food systems. The NMR detection characteristics make it a distinct advantage in the research of food science, especially fresh agricultural products.

Effect of Calcium Treatment on MRI Water Distribution Status of Dapingdingzao

For more details, please refer to the literature “Low-field NMR technology to study the effect of calcium treatment on the preservation of Dapingding jujube”, Food and Fermentation Technology, No. 2, 2014