Contribution of cellular structure to the large and small deformation rheological behavior of kiwifruit
The relative contribution of turgor pressure, cell wall and middle lamellae to the rheology of kiwifruit was studied by performing large deformation assays and using an empirical model proposed by our group. Results were compared with those obtained previously through dynamic testing. Initial (σo) a...
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Blackwell Publishing Inc.
2002
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| LEADER | 07207caa a22006857a 4500 | ||
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| 001 | PAPER-5277 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203454.0 | ||
| 008 | 190411s2002 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0036689391 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFDSA | ||
| 100 | 1 | |a Rojas, A.M. | |
| 245 | 1 | 0 | |a Contribution of cellular structure to the large and small deformation rheological behavior of kiwifruit |
| 260 | |b Blackwell Publishing Inc. |c 2002 | ||
| 270 | 1 | 0 | |m Rojas, A.M.; Dept. de Industrias, Fac. de Ciencias Exactas y Naturales, Univ. 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 Peleg, M., Calzada, J.F., Stress relaxation of deformed fruit and vegetables (1976) J Food Sci, 41, pp. 1325-1329 | ||
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| 504 | |a Redgwell, R.J., Melton, R.D., Brasch, D.J., Cell-wall polysaccharides of kiwifruit (Actinidia deliciosa): Chemical features in different tissue zones of the fruit at harvest (1988) Carbohyd Res, 182, pp. 241-258 | ||
| 504 | |a Redgwell, R.J., Melton, R.D., Brasch, D.J., Cell-wall polysaccharides of kiwifruit (Actinidia deliciosa): Effect of ripening on the structural features of cell-wall materials (1991) Carbohyd Res, 209, pp. 191-202 | ||
| 504 | |a Redgwell, R.J., Melton, R.D., Brasch, D.J., Coddington, J.M., Structures of the pectic polysaccharides from the cell walls of kiwifruit (1992) Carbohyd Res, 226 (2), pp. 287-302 | ||
| 504 | |a Redgwell, R.J., Melton, R.D., Brasch, D.J., Cell wall dissolution in ripening kiwifruit (Actinidia deliciosa). Solubilization of the pectic polymers (1992) Plant Physiol, 98, pp. 71-81 | ||
| 504 | |a Rojas, A.M., Gerschenson, L.N., Marangoni, A.G., Contributions of cellular components to the rheological behaviour of kiwifruit (2001) Food Res Int, 34, pp. 189-195 | ||
| 504 | |a Sajnín, C., Gerschenson, L.N., Rojas, A.M., Turgor pressure in vegetable tissues: Comparison of the performance of incipient plasmolysis technique using mannitol and polyethylene glycol (1999) Food Res Int, 32, pp. 531-537 | ||
| 504 | |a Schur, S., Texture integrity: Challenge for research and development (1987) Food texture: instrumental and sensory measurement, pp. 273-292. , Moskowitz HR, editor. New York: Marcel Dekker, Inc | ||
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| 504 | |a 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 | ||
| 504 | |a Waldron, K.W., Smith, K.C., Parr, A.J., Ng, A., Parker, M.L., New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture (1997) Trends Food Sci Technol, 8, pp. 213-221 | ||
| 520 | 3 | |a The relative contribution of turgor pressure, cell wall and middle lamellae to the rheology of kiwifruit was studied by performing large deformation assays and using an empirical model proposed by our group. Results were compared with those obtained previously through dynamic testing. Initial (σo) and residual relaxation (σ∞) stresses determined under 14% constant deformation correlated significantly with complex moduli (G*) and they allowed to detect incipient plasmolysis but not to determine the individual contributions of cell wall and middle lamellae to tissue elasticity. Firmness (Fm) showed no correlation with G* because measurement of failure stress required tissue damage but it was affected by ripening allowing to determine the individual contributions of cell wall and middle lamellae to its value. |l eng | |
| 593 | |a Dept. de Industrias, Facultad de Ciencias Exactas y Naturales, Univ. de Buenos Aires, (1428) Buenos Aires, Argentina | ||
| 593 | |a Dept. of Food Science, Univ. of Guelph, Guelph, Ont. N1G2W1, Canada | ||
| 593 | |a CONICET, Argentina | ||
| 690 | 1 | 0 | |a CELLULAR COMPONENTS |
| 690 | 1 | 0 | |a DYNAMIC TEST |
| 690 | 1 | 0 | |a KIWIFRUIT |
| 690 | 1 | 0 | |a RELAXATION TEST |
| 690 | 1 | 0 | |a ACTINIDIA DELICIOSA |
| 700 | 1 | |a Delbon, M. | |
| 700 | 1 | |a Marangoni, A.G. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 773 | 0 | |d Blackwell Publishing Inc., 2002 |g v. 67 |h pp. 2143-2148 |k n. 6 |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.1365-2621.2002.tb09517.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00221147_v67_n6_p2143_Rojas |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n6_p2143_Rojas |y Registro en la Biblioteca Digital |
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