Turgor pressure effects on textural behavior of honeydew melon
Melon samples were equilibrated with solutions of increasing mannitol concentration in the range 0.00 to 0.80 M for the purpose of evaluating turgor pressure through volume change measurement. Melon compression and relaxation behaviors were evaluated with an Instron Testing machine, and structural c...
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Institute of Food Technologists
2001
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| LEADER | 04778caa a22005057a 4500 | ||
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| 001 | PAPER-20694 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205207.0 | ||
| 008 | 190411s2001 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0035082750 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFDSA | ||
| 100 | 1 | |a Rojas, A.M. | |
| 245 | 1 | 0 | |a Turgor pressure effects on textural behavior of honeydew melon |
| 260 | |b Institute of Food Technologists |c 2001 | ||
| 270 | 1 | 0 | |m Gerschenson, L.N.; Depto. de Industrias, Facultad de Ciencias Exactas y Nat., Univ. de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina; email: lia@indust.di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Alzamora, S.M., Gerschenson, L.N., Effect of water activity depression on textural characteristics of minimally processed fruits (1997) Proceedings of the 5th Conference of Food Engineering, pp. 72-75. , G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhamand M. R. Okos (Ed.); Los Angeles: The American Institute of Chemical Engineers | ||
| 504 | |a Bourne, M.C., Texture of fruits and vegetables (1976), pp. 275-307. , Rheology and texture in food quality. De Man JM, Voisey PW, Rasper VF, Stanley DW, editors. New York: Van Nostrand Reinhold/AVI; Greve, L.C., Shackel, K.A., Ahmadi, H., McArdle, R.N., Gohlke, J.R., Lavabitch, J.M., Impact of heating on carrot firmness: Contribution of cellular turgor (1994) J Agric Food Chem, 42, pp. 2896-2899 | ||
| 504 | |a Jackman, R.L., Marangoni, A.G., Stanley, D.W., The effects of turgor pressure on puncture and viscoelastic properties of tomato tissue (1992) J Texture Stud, 23, pp. 491-505 | ||
| 504 | |a Lin, T.-T., Pitt, R.E., Rheology of apple and potato tissue as affected by cell turgor pressure (1986) J Texture Stud, 17, pp. 291-313 | ||
| 504 | |a Nussinovitch, A., Peleg, M., Normand, M.D., A modified Maxwell and a nonexponential model for characterization of the stress relaxation of agar and alginate gels (1989) J Food Sci, 54, pp. 1013-1016 | ||
| 504 | |a Peleg, M., Calzada, J.F., Stress relaxation of deformed fruit and vegetables (1976) J Food Sci, 41, pp. 1325-1329 | ||
| 504 | |a Philip, J.R., The osmotic cell solute diffusibility and the plant water economy (1958) Plant Phisiol, 33, pp. 264-270 | ||
| 504 | |a Schur, S., Texture integrity: Challenge for research and development (1987), pp. 273-292. , Food texture: instrumental and sensory measurement. Moskowitz HR, editor. New York: Marcel Dekker Inc; Stadelmann, E., Evaluation of turgidity, plasmolysis and deplasmolysis of plant cells (1966) Methods in cell physiology, 2, pp. 143-216. , Prescott DM, editor. New York: Academic Press | ||
| 520 | 3 | |a Melon samples were equilibrated with solutions of increasing mannitol concentration in the range 0.00 to 0.80 M for the purpose of evaluating turgor pressure through volume change measurement. Melon compression and relaxation behaviors were evaluated with an Instron Testing machine, and structural characteristics were observed through microscopy. Immersion in mannitol solutions affected tissue firmness, reducing its value in all studied cases. After plasmolysis and plasmotypsis, samples became less elastic and more viscous, and firmness reduced more than 50%. Textural parameters obtained and microscopy results indicated that, in general, fracture might be associated with cell-wall integrity, and residual relaxation force might be associated with tissue turgor pressure. |l eng | |
| 593 | |a Depto. de Industrias, Univ. de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina | ||
| 593 | |a Depto. de Biología, Univ. de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a MELON |
| 690 | 1 | 0 | |a STRUCTURE |
| 690 | 1 | 0 | |a TEXTURE |
| 690 | 1 | 0 | |a TURGOR |
| 690 | 1 | 0 | |a CUCUMIS |
| 700 | 1 | |a Castro, M.A. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 773 | 0 | |d Institute of Food Technologists, 2001 |g v. 66 |h pp. 111-117 |k n. 1 |p J. Food. Sci. |x 00221147 |w (AR-BaUEN)CENRE-325 |t Journal of Food Science | |
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| 856 | 4 | 0 | |u https://doi.org/10.1111/j.1365-2621.2001.tb15591.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00221147_v66_n1_p111_Rojas |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v66_n1_p111_Rojas |y Registro en la Biblioteca Digital |
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