Exploring the Effect of Mechanical Damage on the Water State in Blueberries Using Low-Field Nuclear Magnetic Resonance Spectroscopy

In this study, a custom apparatus was utilized to obtain blueberry samples with high and low levels of mechanical injury (DI and DII group), which were subsequently stored at 4 or 25 ℃ and analyzed using low-field nuclear magnetic resonance (LF-NMR) spectroscopy. Spectroscopic data and proton densit...

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Main Author: LUO Zixuan, JIANG Fengli, WU Peijing, SONG Ping, DING Keke
Format: Article
Language:English
Published: China Food Publishing Company 2025-02-01
Series:Shipin Kexue
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Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-023.pdf
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author LUO Zixuan, JIANG Fengli, WU Peijing, SONG Ping, DING Keke
author_facet LUO Zixuan, JIANG Fengli, WU Peijing, SONG Ping, DING Keke
author_sort LUO Zixuan, JIANG Fengli, WU Peijing, SONG Ping, DING Keke
collection DOAJ
description In this study, a custom apparatus was utilized to obtain blueberry samples with high and low levels of mechanical injury (DI and DII group), which were subsequently stored at 4 or 25 ℃ and analyzed using low-field nuclear magnetic resonance (LF-NMR) spectroscopy. Spectroscopic data and proton density images were collected at 0, 6, and 24 h post-damage. The results demonstrated a significant impact of injury on the water state and distribution of blueberries. Notably, the cell wall water content A21 decreased, whereas the cytoplasm water content A22 increased over time post-damage. The A22 of the high injury group increased by 1.45 times at 24 h compared with that at 0 h, while the vacuole water content A23 and the total water content A2 notably declined, indicating a rapid redistribution and transfer of water from damaged blueberries to the external environment. As the degree of damage increased, the major peak of vacuole water shifted to the right and decreased significantly. Furthermore, increasing storage temperature further exacerbated these changes. At 25 ℃, the emergence of 4 relaxation peaks at both 6 and 24 h after damage indicated a significant deterioration in the quality of blueberries. Compared with 25 ℃, storage at 4 ℃ was more conducive to maintaining fruit integrity and slowing down the rate of moisture loss from damaged blueberries. The experimental results provide a theoretical basis and data reference for the rapid detection and mechanistic understanding of mechanical damage in blueberries.
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institution Kabale University
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publishDate 2025-02-01
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spelling doaj-art-8b7cfc76ea804dcfa22f56bff2a2a2712025-02-05T09:08:33ZengChina Food Publishing CompanyShipin Kexue1002-66302025-02-0146320421110.7506/spkx1002-6630-20240702-023Exploring the Effect of Mechanical Damage on the Water State in Blueberries Using Low-Field Nuclear Magnetic Resonance SpectroscopyLUO Zixuan, JIANG Fengli, WU Peijing, SONG Ping, DING Keke0(College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang 110866, China)In this study, a custom apparatus was utilized to obtain blueberry samples with high and low levels of mechanical injury (DI and DII group), which were subsequently stored at 4 or 25 ℃ and analyzed using low-field nuclear magnetic resonance (LF-NMR) spectroscopy. Spectroscopic data and proton density images were collected at 0, 6, and 24 h post-damage. The results demonstrated a significant impact of injury on the water state and distribution of blueberries. Notably, the cell wall water content A21 decreased, whereas the cytoplasm water content A22 increased over time post-damage. The A22 of the high injury group increased by 1.45 times at 24 h compared with that at 0 h, while the vacuole water content A23 and the total water content A2 notably declined, indicating a rapid redistribution and transfer of water from damaged blueberries to the external environment. As the degree of damage increased, the major peak of vacuole water shifted to the right and decreased significantly. Furthermore, increasing storage temperature further exacerbated these changes. At 25 ℃, the emergence of 4 relaxation peaks at both 6 and 24 h after damage indicated a significant deterioration in the quality of blueberries. Compared with 25 ℃, storage at 4 ℃ was more conducive to maintaining fruit integrity and slowing down the rate of moisture loss from damaged blueberries. The experimental results provide a theoretical basis and data reference for the rapid detection and mechanistic understanding of mechanical damage in blueberries.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-023.pdfblueberry; mechanical injury; temperature; low-field nuclear magnetic resonance spectroscopy; moisture distribution
spellingShingle LUO Zixuan, JIANG Fengli, WU Peijing, SONG Ping, DING Keke
Exploring the Effect of Mechanical Damage on the Water State in Blueberries Using Low-Field Nuclear Magnetic Resonance Spectroscopy
Shipin Kexue
blueberry; mechanical injury; temperature; low-field nuclear magnetic resonance spectroscopy; moisture distribution
title Exploring the Effect of Mechanical Damage on the Water State in Blueberries Using Low-Field Nuclear Magnetic Resonance Spectroscopy
title_full Exploring the Effect of Mechanical Damage on the Water State in Blueberries Using Low-Field Nuclear Magnetic Resonance Spectroscopy
title_fullStr Exploring the Effect of Mechanical Damage on the Water State in Blueberries Using Low-Field Nuclear Magnetic Resonance Spectroscopy
title_full_unstemmed Exploring the Effect of Mechanical Damage on the Water State in Blueberries Using Low-Field Nuclear Magnetic Resonance Spectroscopy
title_short Exploring the Effect of Mechanical Damage on the Water State in Blueberries Using Low-Field Nuclear Magnetic Resonance Spectroscopy
title_sort exploring the effect of mechanical damage on the water state in blueberries using low field nuclear magnetic resonance spectroscopy
topic blueberry; mechanical injury; temperature; low-field nuclear magnetic resonance spectroscopy; moisture distribution
url https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-023.pdf
work_keys_str_mv AT luozixuanjiangfengliwupeijingsongpingdingkeke exploringtheeffectofmechanicaldamageonthewaterstateinblueberriesusinglowfieldnuclearmagneticresonancespectroscopy