Mechanical and biochemical response of kiwifruit tissue to steam blanching
Steam blanching effect on kiwifruit halves was assessed, tending to optimize this process. Mechanical behavior was evaluated as a function of heating time and tissue temperature through force-deformation and relaxation curves. Histological changes were determined by transmission electron microscopy...
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2003
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v36_n8_p767_Llano http://hdl.handle.net/20.500.12110/paper_09639969_v36_n8_p767_Llano |
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paper:paper_09639969_v36_n8_p767_Llano2025-07-30T18:34:27Z Mechanical and biochemical response of kiwifruit tissue to steam blanching Gerschenson, Lía Noemí Rojas, Ana María Luisa Blanching Enzymes Kiwifruit Texture Biochemistry Catalyst activity Deformation Enzymes Heating Regression analysis Relaxation processes Tissue Transmission electron microscopy Biochemical responses Food products Actinidia deliciosa Steam blanching effect on kiwifruit halves was assessed, tending to optimize this process. Mechanical behavior was evaluated as a function of heating time and tissue temperature through force-deformation and relaxation curves. Histological changes were determined by transmission electron microscopy (TEM) and fluorescence microscopy (FM). Changes in colour, peroxidase and pectinmethylesterase activities were also determined. Breakdown of cell membrane occurred for blanching times of 5 min, being closely associated with green colour disappearance, deep drop in peroxidase activity and significant loss of initial and residual relaxation forces. Cell wall integrity seemed to remain after 5 min of heat treatment, as it could be seen by FM and TEM. Firmness decreased with increasing time and tissue temperature and was affected even after 1 min of heating, being a global measurement of the integrity of the cell and the tissue. The change suffered along heating could be described through multiple regression allowing to model the process of change of kiwifruit as a consequence of blanching. © 2003 Elsevier Ltd. All rights reserved. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2003 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v36_n8_p767_Llano http://hdl.handle.net/20.500.12110/paper_09639969_v36_n8_p767_Llano |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Blanching Enzymes Kiwifruit Texture Biochemistry Catalyst activity Deformation Enzymes Heating Regression analysis Relaxation processes Tissue Transmission electron microscopy Biochemical responses Food products Actinidia deliciosa |
| spellingShingle |
Blanching Enzymes Kiwifruit Texture Biochemistry Catalyst activity Deformation Enzymes Heating Regression analysis Relaxation processes Tissue Transmission electron microscopy Biochemical responses Food products Actinidia deliciosa Gerschenson, Lía Noemí Rojas, Ana María Luisa Mechanical and biochemical response of kiwifruit tissue to steam blanching |
| topic_facet |
Blanching Enzymes Kiwifruit Texture Biochemistry Catalyst activity Deformation Enzymes Heating Regression analysis Relaxation processes Tissue Transmission electron microscopy Biochemical responses Food products Actinidia deliciosa |
| description |
Steam blanching effect on kiwifruit halves was assessed, tending to optimize this process. Mechanical behavior was evaluated as a function of heating time and tissue temperature through force-deformation and relaxation curves. Histological changes were determined by transmission electron microscopy (TEM) and fluorescence microscopy (FM). Changes in colour, peroxidase and pectinmethylesterase activities were also determined. Breakdown of cell membrane occurred for blanching times of 5 min, being closely associated with green colour disappearance, deep drop in peroxidase activity and significant loss of initial and residual relaxation forces. Cell wall integrity seemed to remain after 5 min of heat treatment, as it could be seen by FM and TEM. Firmness decreased with increasing time and tissue temperature and was affected even after 1 min of heating, being a global measurement of the integrity of the cell and the tissue. The change suffered along heating could be described through multiple regression allowing to model the process of change of kiwifruit as a consequence of blanching. © 2003 Elsevier Ltd. All rights reserved. |
| author |
Gerschenson, Lía Noemí Rojas, Ana María Luisa |
| author_facet |
Gerschenson, Lía Noemí Rojas, Ana María Luisa |
| author_sort |
Gerschenson, Lía Noemí |
| title |
Mechanical and biochemical response of kiwifruit tissue to steam blanching |
| title_short |
Mechanical and biochemical response of kiwifruit tissue to steam blanching |
| title_full |
Mechanical and biochemical response of kiwifruit tissue to steam blanching |
| title_fullStr |
Mechanical and biochemical response of kiwifruit tissue to steam blanching |
| title_full_unstemmed |
Mechanical and biochemical response of kiwifruit tissue to steam blanching |
| title_sort |
mechanical and biochemical response of kiwifruit tissue to steam blanching |
| publishDate |
2003 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v36_n8_p767_Llano http://hdl.handle.net/20.500.12110/paper_09639969_v36_n8_p767_Llano |
| work_keys_str_mv |
AT gerschensonlianoemi mechanicalandbiochemicalresponseofkiwifruittissuetosteamblanching AT rojasanamarialuisa mechanicalandbiochemicalresponseofkiwifruittissuetosteamblanching |
| _version_ |
1840328158356701184 |