A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound

Mostrar todas las versiones(2)

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Fava, Joaquín, Nieto, Andrea Bibiana, Hodara, Karina, Alzamora, Stella Maris, Castro, María Agueda
Publicado: 2017
Materias:
Cherry tomatoes
Color
Epidermis structure
Hydrogen peroxide
Mechanical properties
Ultrasound
Biomechanics
Cellulose
Cellulose derivatives
Nanostructures
Oxidation
Peroxides
Ultrasonics
Cellulose microfibrils
Color characteristics
High power ultrasound
Mechanical response
Morphology and size
Solanum licopersicum
Solanum lycopersicum
Fruits
Hydrogen Peroxide
Mechanical Properties
Tomatoes
Ultrasonic Frequencies
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v10_n7_p1324_Fava
http://hdl.handle.net/20.500.12110/paper_19355130_v10_n7_p1324_Fava
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_19355130_v10_n7_p1324_Fava
record_format dspace
spelling paper:paper_19355130_v10_n7_p1324_Fava2023-06-08T16:31:55Z A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound Fava, Joaquín Nieto, Andrea Bibiana Hodara, Karina Alzamora, Stella Maris Castro, María Agueda Cherry tomatoes Color Epidermis structure Hydrogen peroxide Mechanical properties Ultrasound Biomechanics Cellulose Cellulose derivatives Color Hydrogen peroxide Mechanical properties Nanostructures Oxidation Peroxides Ultrasonics Cellulose microfibrils Cherry tomatoes Color characteristics High power ultrasound Mechanical response Morphology and size Solanum licopersicum Solanum lycopersicum Fruits Color Hydrogen Peroxide Mechanical Properties Tomatoes Ultrasonic Frequencies 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. © 2017, Springer Science+Business Media New York. Fil:Fava, J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Nieto, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Hodara, K. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Castro, M.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v10_n7_p1324_Fava http://hdl.handle.net/20.500.12110/paper_19355130_v10_n7_p1324_Fava
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Cherry tomatoes
Color
Epidermis structure
Hydrogen peroxide
Mechanical properties
Ultrasound
Biomechanics
Cellulose
Cellulose derivatives
Color
Hydrogen peroxide
Mechanical properties
Nanostructures
Oxidation
Peroxides
Ultrasonics
Cellulose microfibrils
Cherry tomatoes
Color characteristics
High power ultrasound
Mechanical response
Morphology and size
Solanum licopersicum
Solanum lycopersicum
Fruits
Color
Hydrogen Peroxide
Mechanical Properties
Tomatoes
Ultrasonic Frequencies
spellingShingle Cherry tomatoes
Color
Epidermis structure
Hydrogen peroxide
Mechanical properties
Ultrasound
Biomechanics
Cellulose
Cellulose derivatives
Color
Hydrogen peroxide
Mechanical properties
Nanostructures
Oxidation
Peroxides
Ultrasonics
Cellulose microfibrils
Cherry tomatoes
Color characteristics
High power ultrasound
Mechanical response
Morphology and size
Solanum licopersicum
Solanum lycopersicum
Fruits
Color
Hydrogen Peroxide
Mechanical Properties
Tomatoes
Ultrasonic Frequencies
Fava, Joaquín
Nieto, Andrea Bibiana
Hodara, Karina
Alzamora, Stella Maris
Castro, María Agueda
A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
topic_facet Cherry tomatoes
Color
Epidermis structure
Hydrogen peroxide
Mechanical properties
Ultrasound
Biomechanics
Cellulose
Cellulose derivatives
Color
Hydrogen peroxide
Mechanical properties
Nanostructures
Oxidation
Peroxides
Ultrasonics
Cellulose microfibrils
Cherry tomatoes
Color characteristics
High power ultrasound
Mechanical response
Morphology and size
Solanum licopersicum
Solanum lycopersicum
Fruits
Color
Hydrogen Peroxide
Mechanical Properties
Tomatoes
Ultrasonic Frequencies
description 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. © 2017, Springer Science+Business Media New York.
author Fava, Joaquín
Nieto, Andrea Bibiana
Hodara, Karina
Alzamora, Stella Maris
Castro, María Agueda
author_facet Fava, Joaquín
Nieto, Andrea Bibiana
Hodara, Karina
Alzamora, Stella Maris
Castro, María Agueda
author_sort Fava, Joaquín
title A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
title_short A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
title_full A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
title_fullStr A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
title_full_unstemmed A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
title_sort study on structure (micro, ultra, nano), mechanical, and color changes of solanum lycopersicum l. (cherry tomato) fruits induced by hydrogen peroxide and ultrasound
publishDate 2017
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v10_n7_p1324_Fava
http://hdl.handle.net/20.500.12110/paper_19355130_v10_n7_p1324_Fava
work_keys_str_mv AT favajoaquin astudyonstructuremicroultrananomechanicalandcolorchangesofsolanumlycopersicumlcherrytomatofruitsinducedbyhydrogenperoxideandultrasound
AT nietoandreabibiana astudyonstructuremicroultrananomechanicalandcolorchangesofsolanumlycopersicumlcherrytomatofruitsinducedbyhydrogenperoxideandultrasound
AT hodarakarina astudyonstructuremicroultrananomechanicalandcolorchangesofsolanumlycopersicumlcherrytomatofruitsinducedbyhydrogenperoxideandultrasound
AT alzamorastellamaris astudyonstructuremicroultrananomechanicalandcolorchangesofsolanumlycopersicumlcherrytomatofruitsinducedbyhydrogenperoxideandultrasound
AT castromariaagueda astudyonstructuremicroultrananomechanicalandcolorchangesofsolanumlycopersicumlcherrytomatofruitsinducedbyhydrogenperoxideandultrasound
AT favajoaquin studyonstructuremicroultrananomechanicalandcolorchangesofsolanumlycopersicumlcherrytomatofruitsinducedbyhydrogenperoxideandultrasound
AT nietoandreabibiana studyonstructuremicroultrananomechanicalandcolorchangesofsolanumlycopersicumlcherrytomatofruitsinducedbyhydrogenperoxideandultrasound
AT hodarakarina studyonstructuremicroultrananomechanicalandcolorchangesofsolanumlycopersicumlcherrytomatofruitsinducedbyhydrogenperoxideandultrasound
AT alzamorastellamaris studyonstructuremicroultrananomechanicalandcolorchangesofsolanumlycopersicumlcherrytomatofruitsinducedbyhydrogenperoxideandultrasound
AT castromariaagueda studyonstructuremicroultrananomechanicalandcolorchangesofsolanumlycopersicumlcherrytomatofruitsinducedbyhydrogenperoxideandultrasound
_version_ 1768543155215400960

Ejemplares similares