A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
Changes in the epidermis structure (micro, ultra, and nano), mechanical properties, and surface color of Solanum licopersicum L. fruits (cherry tomatoes) due to hydrogen peroxide (HP) and high-power ultrasound (US) treatments were examined. Both treatments induced small alterations in the epicuticul...
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Springer New York LLC
2017
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| LEADER | 15941caa a22013217a 4500 | ||
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| 001 | PAPER-14884 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204529.0 | ||
| 008 | 190410s2017 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85016412284 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Fava, J. | |
| 245 | 1 | 2 | |a A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound |
| 260 | |b Springer New York LLC |c 2017 | ||
| 270 | 1 | 0 | |m Alzamora, S.M.; Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Godoy Cruz 2290, Argentina; email: smalzamora@gmail.com |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Changes in the epidermis structure (micro, ultra, and nano), mechanical properties, and surface color of Solanum licopersicum L. fruits (cherry tomatoes) due to hydrogen peroxide (HP) and high-power ultrasound (US) treatments were examined. Both treatments induced small alterations in the epicuticular waxes, the cuticular membrane, and the epidermal and subepidermal cells. Plasmolysis of subepidermal cells, slight epicarp compression, and dense cellulose microfibrils pattern in the non cutinized cellulose layer were documented after US. Looser cellulose microfibrils pattern in the cutinized and non cutinized cellulose layer was detected after HP exposure. Main nanostructure alterations in the cellulose domain affected the morphology and size of cellulose aggregates and nanofractures of cellulose layer in treated fruits. US treatment decreased a*, b*, and chroma values by 10, 5, and 7% and increased L* and hue angle by 2.5 and 3%, respectively, as compared to raw fruits. These small but significant differences were attributed to the disruption of the wax layer; color became brighter, more vivid, and more orange. Treatments slightly affected puncture parameters; the rupture force decreased from 14.8 N to 14.1 N and 13.8 N; the penetration probe at the rupture point increased from 7.6 mm to 7.7 mm and 8.0 mm and the mechanical work decreased from 48.7 mJ to 48.3 mJ and 44.4 mJ in raw fruits and after HP and US exposure, respectively. The mechanical response could be partially explained by the alterations in the micro, ultra, and nanostructure of the tissues. The low impact of US and HP treatments on mechanical and color characteristics would indicate their potential for cherry tomatoes decontamination. © 2017, Springer Science+Business Media New York. |l eng | |
| 593 | |a Grupo de trabajo sobre Conservación de la Biodiversidad, Subsecretaría de Planificación y Política Ambiental, Secretaría de Ambiente y Desarrollo Sustentable, San Martín 4511004, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria1428, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Godoy Cruz 22901425, Argentina | ||
| 593 | |a Departamento de Métodos Cuantitativos y Sistemas de Información, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 44531417, Argentina | ||
| 593 | |a Anatomía Vegetal Aplicada, Departamento de Biodiversidad y Biología Experimental, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria1428, Argentina | ||
| 690 | 1 | 0 | |a CHERRY TOMATOES |
| 690 | 1 | 0 | |a EPIDERMIS STRUCTURE |
| 690 | 1 | 0 | |a HYDROGEN PEROXIDE |
| 690 | 1 | 0 | |a MECHANICAL PROPERTIES |
| 690 | 1 | 0 | |a ULTRASOUND |
| 690 | 1 | 0 | |a BIOMECHANICS |
| 690 | 1 | 0 | |a CELLULOSE |
| 690 | 1 | 0 | |a CELLULOSE DERIVATIVES |
| 690 | 1 | 0 | |a HYDROGEN PEROXIDE |
| 690 | 1 | 0 | |a MECHANICAL PROPERTIES |
| 690 | 1 | 0 | |a NANOSTRUCTURES |
| 690 | 1 | 0 | |a OXIDATION |
| 690 | 1 | 0 | |a PEROXIDES |
| 690 | 1 | 0 | |a ULTRASONICS |
| 690 | 1 | 0 | |a CELLULOSE MICROFIBRILS |
| 690 | 1 | 0 | |a CHERRY TOMATOES |
| 690 | 1 | 0 | |a COLOR CHARACTERISTICS |
| 690 | 1 | 0 | |a HIGH POWER ULTRASOUND |
| 690 | 1 | 0 | |a MECHANICAL RESPONSE |
| 690 | 1 | 0 | |a MORPHOLOGY AND SIZE |
| 690 | 1 | 0 | |a SOLANUM LICOPERSICUM |
| 690 | 1 | 0 | |a SOLANUM LYCOPERSICUM |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a HYDROGEN PEROXIDE |
| 690 | 1 | 0 | |a MECHANICAL PROPERTIES |
| 690 | 1 | 0 | |a TOMATOES |
| 690 | 1 | 0 | |a ULTRASONIC FREQUENCIES |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 700 | 1 | |a Nieto, A. | |
| 700 | 1 | |a Hodara, K. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 700 | 1 | |a Castro, M.A. | |
| 773 | 0 | |d Springer New York LLC, 2017 |g v. 10 |h pp. 1324-1336 |k n. 7 |p Food. Bioprocess Technol. |x 19355130 |t Food and Bioprocess Technology | |
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