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Abstract:

In this research work we propose an empirical model and develop a methodology for the determination of the magnitude of the contributions of turgor pressure, cell wall and middle lamellae, to the elastic properties of a plant material within a particular tissue type. The model system used was outer pericarp tissue from unripe and ripe kiwifruit (Actinidia deliciosa cv. Hayward). Samples were equilibrated in a series (0-0.96 M) of polyethylene glycol 400 (PEG) solutions, and the volumes, storage (G′) and loss (G″) moduli, and the tangent of the phase angle (tanδ) of the tissue samples determined. Tissue specimens were also examined using cryo-scanning electron microscopy (cryo-SEM) to seek support for the rheological evidence obtained. The model proposed and the methodology applied allowed us to establish that the complex modulus (G*) of ripe and unripe raw outer pericarp kiwifruit tissue was influenced mostly by turgor pressure and cell wall rigidity. The loss of middle lamellae during ripening was accompanied by a rigidification of the cell wall. © 2001 Elsevier Science Ltd.

Registro:

Documento: Artículo
Título:Contributions of cellular components to the rheological behaviour of kiwifruit
Autor:Rojas, A.M; Gerschenson, L.N; Marangoni, A.G
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
National Research Council (CONICET) Argentina, Argentina
Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
Palabras clave:Cell wall; Elasticity; Kiwifruit; Middle lamellae; Osmotic pressure; Turgor; Actinidia deliciosa; cell wall; cells and cell components; cultivar; elasticity; flow kinetics; macrogol 400; pericarp; plant tissue; ripening; scanning electron microscopy; turgor pressure
Año:2001
Volumen:34
Número:2-3
Página de inicio:189
Página de fin:195
DOI: http://dx.doi.org/10.1016/S0963-9969(00)00151-4
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v34_n2-3_p189_Rojas

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Citas:

---------- APA ----------
Rojas, A.M, Gerschenson, L.N & Marangoni, A.G (2001) . Contributions of cellular components to the rheological behaviour of kiwifruit. Food Research International, 34(2-3), 189-195.
http://dx.doi.org/10.1016/S0963-9969(00)00151-4
---------- CHICAGO ----------
Rojas, A.M, Gerschenson, L.N, Marangoni, A.G. "Contributions of cellular components to the rheological behaviour of kiwifruit" . Food Research International 34, no. 2-3 (2001) : 189-195.
http://dx.doi.org/10.1016/S0963-9969(00)00151-4
---------- MLA ----------
Rojas, A.M, Gerschenson, L.N, Marangoni, A.G. "Contributions of cellular components to the rheological behaviour of kiwifruit" . Food Research International, vol. 34, no. 2-3, 2001, pp. 189-195.
http://dx.doi.org/10.1016/S0963-9969(00)00151-4
---------- VANCOUVER ----------
Rojas, A.M, Gerschenson, L.N, Marangoni, A.G. Contributions of cellular components to the rheological behaviour of kiwifruit. Food Res. Int. 2001;34(2-3):189-195.
http://dx.doi.org/10.1016/S0963-9969(00)00151-4