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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| Formato: | Artículo |
| Lenguaje: | Inglés |
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| Acceso en línea: | http://ri.agro.uba.ar/files/intranet/articulo/2017fava.pdf LINK AL EDITOR |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 001 | 20190426112914.0 | ||
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| 005 | 20221024140246.0 | ||
| 008 | 190426t2017 gw o||||o|||| 00| | eng d | ||
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| 022 | |a 1935-5149 | ||
| 024 | |a 10.1007/s11947-017-1905-4 | ||
| 040 | |a AR-BaUFA |c AR-BaUFA | ||
| 245 | 1 | |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 | |
| 520 | |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. | ||
| 650 | |2 Agrovoc |9 26 | ||
| 653 | |a CHERRY TOMATOES | ||
| 653 | |a EPIDERMIS STRUCTURE | ||
| 653 | |a MECHANICAL PROPERTIES | ||
| 653 | |a COLOR | ||
| 653 | |a HYDROGEN PEROXIDE | ||
| 653 | |a ULTRASOUND | ||
| 700 | 1 | |a Fava, Joaquín |u Secretaría de Ambiente y Desarrollo Sustentable. Subsecretaría de Planificación y Política Ambiental. Grupo de trabajo sobre Conservación de la Biodiversidad. Buenos Aires, Argentina. |9 68546 | |
| 700 | 1 | |9 68547 |a Nieto, Andrea |u Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Buenos Aires, Argentina. |u CONICET. Godoy Cruz, Mendoza. Argentina. | |
| 700 | 1 | |9 40785 |a Hodara, Karina |u Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Métodos Cuantitativos y Sistemas de Información. Argentina. | |
| 700 | 1 | |a Alzamora, Stella Maris |u Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Buenos Aires, Argentina. |u CONICET. Godoy Cruz, Mendoza. Argentina. |9 40050 | |
| 700 | 1 | |9 68551 |a Castro, María Agueda |u Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental. Anatomía Vegetal Aplicada. Buenos Aires, Argentina. | |
| 773 | |t Food and Bioprocess Technology |g Vol.10, no.7 (2017), p.1324–1336, tbls., grafs., fot. | ||
| 856 | |f 2017fava |i en reservorio |u http://ri.agro.uba.ar/files/intranet/articulo/2017fava.pdf |q application/pdf |x ARTI201904 | ||
| 856 | |u https://link.springer.com |z LINK AL EDITOR | ||
| 942 | |c ARTICULO | ||
| 942 | |c ENLINEA | ||
| 976 | |a AAG | ||