钙离子对泡萝卜质构及细胞壁特性的影响机制
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中图分类号：TS201.1 文献标识码：A文章编号：1673-9868（2026）03-0070-10
DOI： 10. 13718/j. cnki. xdzk. 2026.03. 007
Mechanism of Calcium Ion Influence on Texture and Cell Wall Characteristics of Pickled Radish
LUO Siyang1²， LIU Hong³， FU Longqun4， LONG Lili5 ，LIU Qian5， SUO Huayi¹， ZHANG Yu1
1. College of Food Science，Southwest University，Chongqing 400715，China ;
2.CollegeofFoodScienceandEngineering，South China UniversityofTechnology，Guangzhou Guangdong 510641，China;
3. Agriculture and Rural Bureau of Pingshan County， Yibin Sichuan 645350，China；
4. Chongqing Fuling Zhacai Group Co. ，Ltd.，Chongqing 408013，China；
5. China Salt Southwest Salt Industry Co. ，Ltd.，Chongqing 400010，China
Abstract：To clarify the influence mechanism of calcium ion on the crispness of pickles，this study used picklingsalt with different calcium ion concentrations to ferment white radish，and analyzed its texture characteristics，cell membrane permeability，calcium pectate，cell wall polysaccharide，cell wall degrading enzyme activity and cellular microstructure，and made correlation analysis. The results showed that compared with fresh radish，salt-fermented radishes with varying calcium ion concentrations exhibited increased hardness and reduced chewiness. The content of calcium pectin，cellulose and hemicelllose in radish fermented with 510mg/kg calcium ion concentration salt was the highest，and the activities of pectin methylesterase， cellulase and β -glucosidase were the lowest. This calcium ion concentration salt fermented radish had a good crispness-preserving efect. Compared with fresh radish，the tissue cels of radish fermented with different calcium ion concentrations were arranged more orderly. Correlation analysis showed that the activity of cell wall degrading enzyme was positively correlated with hardness and water-soluble pectin content （ P<0.O5 ），and negatively correlated with cell membrane permeability， calcium pectin，cellulose， hemicellulose and sodium carbonate soluble pectin content （ ：
Key words： pickles; crispness; calcium salt; cell wal degrading enzyme;quality control
泡菜是一种风味独特的发酵蔬菜制品，也是中国传统发酵食品，具有悠久的历史。（剩余12556字）