Relative contributions of turgor, cell wall and middle lamella to the mechanical performance of vegetable tissues determined through controlled osmotic stress
Epidemiologic evidence of a protective role exerted by fruits and vegetables inrelation to cancer prevention is substantial. The strength of this scientific informationguides US national policymaking in diet and health issues and facilitates community andlocal programs that address national dietary...
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Nova Science Publishers, Inc.
2011
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| LEADER | 30575caa a22018377a 4500 | ||
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| 001 | PAPER-10846 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204055.0 | ||
| 008 | 190411s2011 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84855189220 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Rojas, A.M. | |
| 245 | 1 | 0 | |a Relative contributions of turgor, cell wall and middle lamella to the mechanical performance of vegetable tissues determined through controlled osmotic stress |
| 260 | |b Nova Science Publishers, Inc. |c 2011 | ||
| 270 | 1 | 0 | |m Rojas, A.M.; Industry Department, School of Exact and Natural Sciences (FCEN), University of Buenos Aires (UBA), Ciudad Universitaria Intendente Güiraldes 2620, 1428 C.A. de Buenos Aires, Argentina; email: arojas@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Toivonen, P.M.A., Brummell, D.A., Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables (2008) Postharvest Biology and Technology, 48 (1), pp. 1-14 | ||
| 504 | |a (2010) Dept. Plants & Soil Sciences, Cold Spring Orchads, Fruit Varietes, , http://www.coldspringorchard.com/page2.htm, University of Massachusetts | ||
| 504 | |a Vincken, J.P., Schols, H.A., Oomen, R.J.F.J., McCann, M.C., Ulvskov, P., Voragen, A.G.J., Visser, R.G.F., If homogalacturonan were a side chain of rhamnogalacturonan I. Implications for cell wall architecture (2003) Plant Physiology, 132, pp. 1781-1789 | ||
| 504 | |a Waldron, K.W., Smith, A.C., Parr, A.J., Ng, A., Parker, M.L., Approaches to understanding and controlling cell separation in relation to fruit and vegetable texture (1996) Trends in Food Science and Technology, 8, pp. 213-221 | ||
| 504 | |a Waldron, K.W., Ng, A., Parker, M.L., Parr, A.J., Ferulic acid dehydrodimers in the cell walls of Beta vulgaris and their possible role in texture (1997) Journal of the Science of Food and Agriculture, 74, pp. 221-228 | ||
| 504 | |a Walter, J.R., Fleming, H.P., Thompson, R.L., Fine, T.I., Effect of sodium chloride concentration on calcium uptake into brined cucumbers (1996) Journal of Food Quality, 19 (2), pp. 161-172 | ||
| 504 | |a Willats, W.G., Orfila, C., Limberg, G., Buchholt, H.C., van Alebeek, G.J., Voragen, A.G., Modulation of the degree and pattern of methyl-esterification of pectic homogalacturonan in plant cell walls (2001) Journal of Biological Chemistry, 276, pp. 19404-19413. , Implications for pectin methyl esterase action, matrix properties, and cell adhesion | ||
| 504 | |a Zhu, H.X., Melrose, J.R., A mechanics model for the compression of plant and vegetable tissues (2003) Journal of Theoretical Biology, 221, pp. 89-101 | ||
| 504 | |a Zsivanovits, G., MacDougall, A.J., Smith, A.C., Ring, S.G., Material properties of concentrated pectin networks (2004) Carbohydrate Research, 339, pp. 1317-1322 | ||
| 520 | 3 | |a Epidemiologic evidence of a protective role exerted by fruits and vegetables inrelation to cancer prevention is substantial. The strength of this scientific informationguides US national policymaking in diet and health issues and facilitates community andlocal programs that address national dietary goals to increase fruit and vegetableconsumption. The degree of acceptability of fresh fruits and vegetables is a combinationof attributes, properties or appearances that give each commodity value in terms ofhuman food. Consumers judge quality of fresh fruits and vegetables on the basis of theirappearance and firmness at the time of the initial purchase. Their texture is strongly linked to turgor as well as to the relative resistance of the cell wall and middle lamelladuring mastication. Turgor is the hydrostatic pressure exerted by the intracellular liquidon the cellular membranes, whose selective permeability gives rise to osmosis. Sinceplasmalemma has little mechanical resistance, the pressure exerted on and supported bythe cell wall accounts for the elasticity of the cells and tissue. The pectin layer betweenneighbouring cells which constitutes the middle lamella is the polymeric material thatproduces the adhesion of adjacent cells. The ratio of the mechanical resistances of the cellwall and middle lamella was suggested to determine the sensory perception of juicinessor dry, chalky granular texture or mealiness during mastication. Vegetable tissuesoftening during ripening, processing and/or storage is attributed to changes in thepolysaccharide components of the cell wall as well as to the turgor loss derived eitherfrom senescence or from denaturalization of the cell membranes. These two events leadto changes in cell wall thickness, size and shape of cells and volume of intercellularspaces. It is then important to establish the prevailing cellular components in relation totextural properties of fruit or vegetable products as a way to optimize preservationtreatments, minimizing changes in the mechanical response of plant tissues.The present chapter deals with the engineering studies on tissue failure as well as onthe "at rest" (structural) response of edible fruit and vegetable tissues after beingsubmitted to artificially induced turgor stress in order to determine the relative magnitudeof the contributions of turgor pressure, cell wall, and middle lamella to the rheologicalproperties of the vegetable tissues. A proposed model and methodology was applied withthat objective within kiwifruit as a model system and the results obtained from testingdifferent fruit and vegetable as well as their relevance to the structure/texture relationshipis discussed. ©2011 Nova Science Publishers, Inc. All rights reserved. |l eng | |
| 593 | |a Industry Department, School of Exact and Natural Sciences (FCEN), University of Buenos Aires (UBA), Ciudad Universitaria Intendente Güiraldes 2620, 1428 C.A. de Buenos Aires, Argentina | ||
| 593 | |a National Scientific and Technical Research Council of Argentina (CONICET), Argentina | ||
| 593 | |a Dept. of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G2W1, Canada | ||
| 700 | 1 | |a Marangoni, A.G. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 700 | 1 | |a Latorre, M.E. | |
| 700 | 1 | |a de Escalada Plá, M.F. | |
| 773 | 0 | |d Nova Science Publishers, Inc., 2011 |h pp. 259-311 |p Food Eng. |z 9781617289132 |t Food Engineering | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-84855189220&partnerID=40&md5=f02ba16e7480df00357504d68da75f83 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_97816172_v_n_p259_Rojas |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816172_v_n_p259_Rojas |y Registro en la Biblioteca Digital |
| 961 | |a paper_97816172_v_n_p259_Rojas |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/bookPart |a info:ar-repo/semantics/parte de libro |b info:eu-repo/semantics/publishedVersion | ||
| 999 | |c 71799 | ||