Contributions of cellular components to the rheological behaviour of kiwifruit

Food Research International

Volumn 34, Issue 2-3, 2001, Pages 189-195

  Rojas, A M ^a   Gerschenson, L N ^a,b   Marangoni, A G ^c  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b National Research Council   (Argentina)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cell wall; Elasticity; Kiwifruit; Middle lamellae; Osmotic pressure; Turgor

Indexed keywords

ACTINIDIA DELICIOSA; CELL WALL; CELLS AND CELL COMPONENTS; CULTIVAR; ELASTICITY; FLOW KINETICS; MACROGOL 400; PERICARP; PLANT TISSUE; RIPENING; SCANNING ELECTRON MICROSCOPY; TURGOR PRESSURE;

EID: 0035086667     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00151-4     Document Type: Article

References (19)

1. Texture of fruits and vegetables
2. In defence of the cell volumetric elastic modulus
3. On the relation between turgor pressure and tissue rigidity. I. Experiments on resonance frequency and tissue rigidity
4. Deformation of plant cells walls
5. Structural and chemical bases for texture of plant foodstuffs
6. The effects of turgor pressure on puncture and viscoelastic properties of tomato tissue
7. Rheology of apple and potato tissue as affected by cell turgor pressure
8. Membrane effects in postharvest physiology
9. Variation of Young's modulus onf potato as a function of water potential
10. On the relation between rurgor pressure and tissue ridigidy II. Theoretical calculations on model systems
11. Propagation of turgor and other properties through cell aggregations
12. Models for the rheology and statistical strength of uniformly stressed vegetable tissue
13. Time-dependent aspects of the strenght and rheology of vegetable tissue
14. Cell-wall polysaccharides of kiwifruit (Actinidia deliciosa): Effect of ripening on the structural features of cell-wall materials
15. Cell wall dissolution in ripening kiwifruit (Actinidia deliciosa). Solubilization of the pectic polymers
16. Low-temperature scanning slectron microscopy of frozen hydrated apple tissues and surface organisms
17. Turgor pressure in vegetable tissues: Comparison of the performance of incipient plasmolysis technique using mannitol and polyethylene glycol
18. Evaluation of turgidity, plasmolysis and deplasmolysis of plant cells
19. Biological membrane deterioration and associated quality losses in Food Tissues