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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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier Ltd
2003
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 09719caa a22009017a 4500 | ||
|---|---|---|---|
| 001 | PAPER-4846 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203426.0 | ||
| 008 | 190411s2003 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0041926757 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Llano, K.M. | |
| 245 | 1 | 0 | |a Mechanical and biochemical response of kiwifruit tissue to steam blanching |
| 260 | |b Elsevier Ltd |c 2003 | ||
| 270 | 1 | 0 | |m Rojas, A.M.; Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina; email: arojas@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Rojas, A.M., Castro, M.A., Alzamora, S.M., Gerschenson, L.N., Effect of turgor pressure on textural behaviour of melon (2001) Journal of Food Science, 66, pp. 111-115 | ||
| 504 | |a Sajnín, C., Gerschenson, L.N., Rojas, A.M., Turgot pressure in vegetable tissues: Comparison of the performance of incipient plasmolysis technique using mannitol and polyethylene glycol (1999) Food Research International, 32 (8), pp. 531-537 | ||
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| 504 | |a Stec, M.G.H., Hodgson, J.A., MacRae, E.A., Triggs, C.M., Role of fruit firmness in the sensory evaluation of kiwifruit (Actinidia deliciosa cv Hayward) (1989) Journal of the Science of Food and Agriculture, 47 (4), pp. 417-433 | ||
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| 520 | 3 | |a 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. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support from the Universidad de Buenos Aires, Consejo Nacional de Investigaciones Cientficas y Técnicas de la República Argentina, Agencia Nacional de Investigaciones Cientı́ficas y Tecnológicas de la República Argentina, Interamerican Development Bank. The authors are grateful to Dr. Ramón Palacios, Full Professor of the Department of Biology, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, for his help with microscopical techniques. | ||
| 593 | |a Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina | ||
| 593 | |a Departamento de Computación, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a BLANCHING |
| 690 | 1 | 0 | |a ENZYMES |
| 690 | 1 | 0 | |a KIWIFRUIT |
| 690 | 1 | 0 | |a TEXTURE |
| 690 | 1 | 0 | |a BIOCHEMISTRY |
| 690 | 1 | 0 | |a CATALYST ACTIVITY |
| 690 | 1 | 0 | |a DEFORMATION |
| 690 | 1 | 0 | |a ENZYMES |
| 690 | 1 | 0 | |a HEATING |
| 690 | 1 | 0 | |a REGRESSION ANALYSIS |
| 690 | 1 | 0 | |a RELAXATION PROCESSES |
| 690 | 1 | 0 | |a TISSUE |
| 690 | 1 | 0 | |a TRANSMISSION ELECTRON MICROSCOPY |
| 690 | 1 | 0 | |a BIOCHEMICAL RESPONSES |
| 690 | 1 | 0 | |a FOOD PRODUCTS |
| 690 | 1 | 0 | |a ACTINIDIA DELICIOSA |
| 700 | 1 | |a Haedo, A.S. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 700 | 1 | |a Rojas, A.M. | |
| 773 | 0 | |d Elsevier Ltd, 2003 |g v. 36 |h pp. 767-775 |k n. 8 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
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