High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers

The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Rux, Guido [verfasserIn] Gelewsky, Ronja [verfasserIn] Schlüter, Oliver [verfasserIn] Herppich, Werner B. [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	Non-thermal processing Postharvest physiology Postharvest processing Pressure probe Produce quality Turgor

Übergeordnetes Werk:	Enthalten in: Postharvest biology and technology - Amsterdam [u.a.] : Elsevier Science, 1991, 151, Seite 1-9
Übergeordnetes Werk:	volume:151 ; pages:1-9

DOI / URN:	10.1016/j.postharvbio.2019.01.007

Katalog-ID:	ELV001760734

Internformat


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520			\|a The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on fresh radish tubers has been studied. Colour, stiffness and turgor of the tubers were evaluated using colorimetry, texture analyses and direct turgor measurements with the cell pressure probe techniques. Comparison of turgor and stiffness losses, and colour changes, of skin and thin-walled parenchymatous inner radish tissue showed the effects of the various HHP treatment parameters on the permeability of biomembranes. HHP treatment resulted in a rapid reduction of cell turgor and, concomitantly of tuber stiffness, but also in a cellular redistribution of anthocyanins as indicated by colour changes. These responses were partially reversible up to 100 MPa applied pressure at 20-40 °C for 5–10 min, yielding a turgor threshold of 0.1 MPa. Beyond these limits, changes were irreversible, most probably due to the denaturation of membrane bound proteins such as ion channels and pumps. Overall, even short-term HHP treatments at room temperature are not suitable for sanitation by inactivating bacteria of perishable produce.
650		4	\|a Non-thermal processing
650		4	\|a Postharvest physiology
650		4	\|a Postharvest processing
650		4	\|a Pressure probe
650		4	\|a Produce quality
650		4	\|a Turgor
700	1		\|a Gelewsky, Ronja \|e verfasserin \|4 aut
700	1		\|a Schlüter, Oliver \|e verfasserin \|4 aut
700	1		\|a Herppich, Werner B. \|e verfasserin \|0 (orcid)0000-0002-6274-4596 \|4 aut
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936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
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publishDate	2019
allfields	10.1016/j.postharvbio.2019.01.007 doi (DE-627)ELV001760734 (ELSEVIER)S0925-5214(18)31038-X DE-627 ger DE-627 rda eng 570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Rux, Guido verfasserin aut High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on fresh radish tubers has been studied. Colour, stiffness and turgor of the tubers were evaluated using colorimetry, texture analyses and direct turgor measurements with the cell pressure probe techniques. Comparison of turgor and stiffness losses, and colour changes, of skin and thin-walled parenchymatous inner radish tissue showed the effects of the various HHP treatment parameters on the permeability of biomembranes. HHP treatment resulted in a rapid reduction of cell turgor and, concomitantly of tuber stiffness, but also in a cellular redistribution of anthocyanins as indicated by colour changes. These responses were partially reversible up to 100 MPa applied pressure at 20-40 °C for 5–10 min, yielding a turgor threshold of 0.1 MPa. Beyond these limits, changes were irreversible, most probably due to the denaturation of membrane bound proteins such as ion channels and pumps. Overall, even short-term HHP treatments at room temperature are not suitable for sanitation by inactivating bacteria of perishable produce. Non-thermal processing Postharvest physiology Postharvest processing Pressure probe Produce quality Turgor Gelewsky, Ronja verfasserin aut Schlüter, Oliver verfasserin aut Herppich, Werner B. verfasserin (orcid)0000-0002-6274-4596 aut Enthalten in Postharvest biology and technology Amsterdam [u.a.] : Elsevier Science, 1991 151, Seite 1-9 Online-Ressource (DE-627)306590085 (DE-600)1498582-2 (DE-576)259484180 1873-2356 nnns volume:151 pages:1-9 GBV_USEFLAG_U SYSFLAG_U GBV_ELV FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 48.59 Pflanzenproduktion: Sonstiges AR 151 1-9
spelling	10.1016/j.postharvbio.2019.01.007 doi (DE-627)ELV001760734 (ELSEVIER)S0925-5214(18)31038-X DE-627 ger DE-627 rda eng 570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Rux, Guido verfasserin aut High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on fresh radish tubers has been studied. Colour, stiffness and turgor of the tubers were evaluated using colorimetry, texture analyses and direct turgor measurements with the cell pressure probe techniques. Comparison of turgor and stiffness losses, and colour changes, of skin and thin-walled parenchymatous inner radish tissue showed the effects of the various HHP treatment parameters on the permeability of biomembranes. HHP treatment resulted in a rapid reduction of cell turgor and, concomitantly of tuber stiffness, but also in a cellular redistribution of anthocyanins as indicated by colour changes. These responses were partially reversible up to 100 MPa applied pressure at 20-40 °C for 5–10 min, yielding a turgor threshold of 0.1 MPa. Beyond these limits, changes were irreversible, most probably due to the denaturation of membrane bound proteins such as ion channels and pumps. Overall, even short-term HHP treatments at room temperature are not suitable for sanitation by inactivating bacteria of perishable produce. Non-thermal processing Postharvest physiology Postharvest processing Pressure probe Produce quality Turgor Gelewsky, Ronja verfasserin aut Schlüter, Oliver verfasserin aut Herppich, Werner B. verfasserin (orcid)0000-0002-6274-4596 aut Enthalten in Postharvest biology and technology Amsterdam [u.a.] : Elsevier Science, 1991 151, Seite 1-9 Online-Ressource (DE-627)306590085 (DE-600)1498582-2 (DE-576)259484180 1873-2356 nnns volume:151 pages:1-9 GBV_USEFLAG_U SYSFLAG_U GBV_ELV FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 48.59 Pflanzenproduktion: Sonstiges AR 151 1-9
allfields_unstemmed	10.1016/j.postharvbio.2019.01.007 doi (DE-627)ELV001760734 (ELSEVIER)S0925-5214(18)31038-X DE-627 ger DE-627 rda eng 570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Rux, Guido verfasserin aut High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on fresh radish tubers has been studied. Colour, stiffness and turgor of the tubers were evaluated using colorimetry, texture analyses and direct turgor measurements with the cell pressure probe techniques. Comparison of turgor and stiffness losses, and colour changes, of skin and thin-walled parenchymatous inner radish tissue showed the effects of the various HHP treatment parameters on the permeability of biomembranes. HHP treatment resulted in a rapid reduction of cell turgor and, concomitantly of tuber stiffness, but also in a cellular redistribution of anthocyanins as indicated by colour changes. These responses were partially reversible up to 100 MPa applied pressure at 20-40 °C for 5–10 min, yielding a turgor threshold of 0.1 MPa. Beyond these limits, changes were irreversible, most probably due to the denaturation of membrane bound proteins such as ion channels and pumps. Overall, even short-term HHP treatments at room temperature are not suitable for sanitation by inactivating bacteria of perishable produce. Non-thermal processing Postharvest physiology Postharvest processing Pressure probe Produce quality Turgor Gelewsky, Ronja verfasserin aut Schlüter, Oliver verfasserin aut Herppich, Werner B. verfasserin (orcid)0000-0002-6274-4596 aut Enthalten in Postharvest biology and technology Amsterdam [u.a.] : Elsevier Science, 1991 151, Seite 1-9 Online-Ressource (DE-627)306590085 (DE-600)1498582-2 (DE-576)259484180 1873-2356 nnns volume:151 pages:1-9 GBV_USEFLAG_U SYSFLAG_U GBV_ELV FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 48.59 Pflanzenproduktion: Sonstiges AR 151 1-9
allfieldsGer	10.1016/j.postharvbio.2019.01.007 doi (DE-627)ELV001760734 (ELSEVIER)S0925-5214(18)31038-X DE-627 ger DE-627 rda eng 570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Rux, Guido verfasserin aut High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on fresh radish tubers has been studied. Colour, stiffness and turgor of the tubers were evaluated using colorimetry, texture analyses and direct turgor measurements with the cell pressure probe techniques. Comparison of turgor and stiffness losses, and colour changes, of skin and thin-walled parenchymatous inner radish tissue showed the effects of the various HHP treatment parameters on the permeability of biomembranes. HHP treatment resulted in a rapid reduction of cell turgor and, concomitantly of tuber stiffness, but also in a cellular redistribution of anthocyanins as indicated by colour changes. These responses were partially reversible up to 100 MPa applied pressure at 20-40 °C for 5–10 min, yielding a turgor threshold of 0.1 MPa. Beyond these limits, changes were irreversible, most probably due to the denaturation of membrane bound proteins such as ion channels and pumps. Overall, even short-term HHP treatments at room temperature are not suitable for sanitation by inactivating bacteria of perishable produce. Non-thermal processing Postharvest physiology Postharvest processing Pressure probe Produce quality Turgor Gelewsky, Ronja verfasserin aut Schlüter, Oliver verfasserin aut Herppich, Werner B. verfasserin (orcid)0000-0002-6274-4596 aut Enthalten in Postharvest biology and technology Amsterdam [u.a.] : Elsevier Science, 1991 151, Seite 1-9 Online-Ressource (DE-627)306590085 (DE-600)1498582-2 (DE-576)259484180 1873-2356 nnns volume:151 pages:1-9 GBV_USEFLAG_U SYSFLAG_U GBV_ELV FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 48.59 Pflanzenproduktion: Sonstiges AR 151 1-9
allfieldsSound	10.1016/j.postharvbio.2019.01.007 doi (DE-627)ELV001760734 (ELSEVIER)S0925-5214(18)31038-X DE-627 ger DE-627 rda eng 570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Rux, Guido verfasserin aut High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on fresh radish tubers has been studied. Colour, stiffness and turgor of the tubers were evaluated using colorimetry, texture analyses and direct turgor measurements with the cell pressure probe techniques. Comparison of turgor and stiffness losses, and colour changes, of skin and thin-walled parenchymatous inner radish tissue showed the effects of the various HHP treatment parameters on the permeability of biomembranes. HHP treatment resulted in a rapid reduction of cell turgor and, concomitantly of tuber stiffness, but also in a cellular redistribution of anthocyanins as indicated by colour changes. These responses were partially reversible up to 100 MPa applied pressure at 20-40 °C for 5–10 min, yielding a turgor threshold of 0.1 MPa. Beyond these limits, changes were irreversible, most probably due to the denaturation of membrane bound proteins such as ion channels and pumps. Overall, even short-term HHP treatments at room temperature are not suitable for sanitation by inactivating bacteria of perishable produce. Non-thermal processing Postharvest physiology Postharvest processing Pressure probe Produce quality Turgor Gelewsky, Ronja verfasserin aut Schlüter, Oliver verfasserin aut Herppich, Werner B. verfasserin (orcid)0000-0002-6274-4596 aut Enthalten in Postharvest biology and technology Amsterdam [u.a.] : Elsevier Science, 1991 151, Seite 1-9 Online-Ressource (DE-627)306590085 (DE-600)1498582-2 (DE-576)259484180 1873-2356 nnns volume:151 pages:1-9 GBV_USEFLAG_U SYSFLAG_U GBV_ELV FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 48.59 Pflanzenproduktion: Sonstiges AR 151 1-9
language	English
source	Enthalten in Postharvest biology and technology 151, Seite 1-9 volume:151 pages:1-9
sourceStr	Enthalten in Postharvest biology and technology 151, Seite 1-9 volume:151 pages:1-9
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie Pflanzenproduktion: Sonstiges
institution	findex.gbv.de
topic_facet	Non-thermal processing Postharvest physiology Postharvest processing Pressure probe Produce quality Turgor
dewey-raw	570
isfreeaccess_bool	false
container_title	Postharvest biology and technology
authorswithroles_txt_mv	Rux, Guido @@aut@@ Gelewsky, Ronja @@aut@@ Schlüter, Oliver @@aut@@ Herppich, Werner B. @@aut@@
publishDateDaySort_date	2019-01-01T00:00:00Z
hierarchy_top_id	306590085
dewey-sort	3570
id	ELV001760734
language_de	englisch
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author	Rux, Guido
spellingShingle	Rux, Guido ddc 570 fid BIODIV bkl 58.34 bkl 48.59 misc Non-thermal processing misc Postharvest physiology misc Postharvest processing misc Pressure probe misc Produce quality misc Turgor High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers
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topic_title	570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers Non-thermal processing Postharvest physiology Postharvest processing Pressure probe Produce quality Turgor
topic	ddc 570 fid BIODIV bkl 58.34 bkl 48.59 misc Non-thermal processing misc Postharvest physiology misc Postharvest processing misc Pressure probe misc Produce quality misc Turgor
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title	High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers
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title_full	High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers
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title_sort	high hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers
title_auth	High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers
abstract	The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on fresh radish tubers has been studied. Colour, stiffness and turgor of the tubers were evaluated using colorimetry, texture analyses and direct turgor measurements with the cell pressure probe techniques. Comparison of turgor and stiffness losses, and colour changes, of skin and thin-walled parenchymatous inner radish tissue showed the effects of the various HHP treatment parameters on the permeability of biomembranes. HHP treatment resulted in a rapid reduction of cell turgor and, concomitantly of tuber stiffness, but also in a cellular redistribution of anthocyanins as indicated by colour changes. These responses were partially reversible up to 100 MPa applied pressure at 20-40 °C for 5–10 min, yielding a turgor threshold of 0.1 MPa. Beyond these limits, changes were irreversible, most probably due to the denaturation of membrane bound proteins such as ion channels and pumps. Overall, even short-term HHP treatments at room temperature are not suitable for sanitation by inactivating bacteria of perishable produce.
abstractGer	The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on fresh radish tubers has been studied. Colour, stiffness and turgor of the tubers were evaluated using colorimetry, texture analyses and direct turgor measurements with the cell pressure probe techniques. Comparison of turgor and stiffness losses, and colour changes, of skin and thin-walled parenchymatous inner radish tissue showed the effects of the various HHP treatment parameters on the permeability of biomembranes. HHP treatment resulted in a rapid reduction of cell turgor and, concomitantly of tuber stiffness, but also in a cellular redistribution of anthocyanins as indicated by colour changes. These responses were partially reversible up to 100 MPa applied pressure at 20-40 °C for 5–10 min, yielding a turgor threshold of 0.1 MPa. Beyond these limits, changes were irreversible, most probably due to the denaturation of membrane bound proteins such as ion channels and pumps. Overall, even short-term HHP treatments at room temperature are not suitable for sanitation by inactivating bacteria of perishable produce.
abstract_unstemmed	The impacts of high hydrostatic pressure (HHP) treatments on metabolic functionality and quality of fruit and vegetables are still poorly understood. The effects of pressure intensity (100, 150 and 200 MPa) and holding time (5 and 10 min), and temperatures (20, 30 and 40 °C) during HHP treatment on fresh radish tubers has been studied. Colour, stiffness and turgor of the tubers were evaluated using colorimetry, texture analyses and direct turgor measurements with the cell pressure probe techniques. Comparison of turgor and stiffness losses, and colour changes, of skin and thin-walled parenchymatous inner radish tissue showed the effects of the various HHP treatment parameters on the permeability of biomembranes. HHP treatment resulted in a rapid reduction of cell turgor and, concomitantly of tuber stiffness, but also in a cellular redistribution of anthocyanins as indicated by colour changes. These responses were partially reversible up to 100 MPa applied pressure at 20-40 °C for 5–10 min, yielding a turgor threshold of 0.1 MPa. Beyond these limits, changes were irreversible, most probably due to the denaturation of membrane bound proteins such as ion channels and pumps. Overall, even short-term HHP treatments at room temperature are not suitable for sanitation by inactivating bacteria of perishable produce.
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title_short	High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers
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High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers

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