Analysis of the Effects of Typical E-commerce Transportation and Storage on the Physicochemical Properties and Anthocyanin of Wax Apple
Based on liquid chromatography-tandem mass spectrometry(LC-MS)to determine the effects of wax apples on its atomization properties and anthocyanin content during typical e-commerce transportation and storage.In this experiment,wax apple was used as the experimental material,simulated e-commerce packaging and its e-commerce transportation from the orchard to the laboratory,and then stored at(12±1)℃ for 15 d to determine the changes of physical and chemical properties and anthocyanin content during storage.The results showed that the color tone value of wax apple remained unchanged within 15 d,the hardness decreased linearly,from the 15th day to the lowest value,the value of soluble solids(TSS)remained basically unchanged,and the total acid decreased as a whole.The overall trend of the value of total sugar remained unchanged.Six kinds of anthocyanins(scutellarin,chrysanthemum,dwarf,geranium,paeoniflorin and geranithin)mainly contained two kinds of anthocyanins:pyrethrin and geranithin.The content value increased first and then decreased,and the highest values in 15 d were 2.73 mg/kg and 26.93 μg/kg,respectively.This study preliminarily analyzed the changes of physical and chemical properties and anthocyanins of wax apple during typical e-commerce transportation and storage,so as to provide a theoretical basis for the quality control of wax apple during transportation and listing.
liquid chromatography-tandem mass spectrometrywax appleanthocyaninphysicochemical index
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