Chilling Injury in Cucumbers (<i>Cucumis sativa</i> L.) Associated with Lipid Peroxidation as Measured by Ethane Evolution

Kuo, Shu-Jung; Parkin, Kirk L.

doi:10.1111/j.1365-2621.1989.tb05142.x

Cited by 32 publications

(14 citation statements)

References 27 publications

(16 reference statements)

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“…Measurement of electrolyte leakage from plant tissues into a surrounding solution has long been used to evaluate the intactness and permeability of cell membranes (Murray and others 1989; Vasquez‐Tello and others 1990; Saltveit 2002). Numerous applications of this method have been made, including quantifying chilling injury in cucumbers (Kuo and Parkin 1989) and tomatoes (Saltveit 2002), mechanical damage to popcorn kernels (Goneli and others 2007) and tomatoes (Milczarek and others 2009), and high pressure and thermally treated onions (Gonzalez and others 2010b). In general, electrolytes will follow concentration gradients from a high concentration inside the cell to a lower concentration outside in the mannitol solution.…”

Section: Resultsmentioning

confidence: 99%

Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of Frequency

Asavasanti¹,

Ristenpart²,

Stroeve³

et al. 2010

Journal of Food Science

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Pulsed electric fields (PEF) nonthermally induce cell membrane permeabilization and thereby improve dehydration and extraction efficiencies in food plant materials. Effects of electrical field strength and number of pulses on plant tissue integrity have been studied extensively. Two previous studies on the effect of pulse frequency, however, did not provide a clear view: one study suggested no effect of frequency, while the other found a greater impact on tissue integrity at lower frequency. This study establishes the effect of pulse frequency on integrity of onion tissues. Changes in electrical characteristics, ion leakage, texture parameters, and percent weight loss were quantified for a wide range of pulse frequencies under conditions of fixed field strength and pulse number. Optical microscopy and viable-cell staining provided direct visualization of effects on individual cells. The key finding is that lower frequencies (f < 1 Hz) cause more damage to tissue integrity than higher frequencies (f = 1 to 5000 Hz). Intriguingly, the optical microscopy observations demonstrate that the speed of intracellular convective motion (that is, cytoplasmic streaming) following PEF application is strongly correlated with PEF frequency. We provide the first in situ visualization of the intracellular consequence of PEF at different frequencies in a plant tissue. We hypothesize that cytoplasmic streaming plays a significant role in moving conductive ionic species from permeabilized cells to the intercellular space between plant cells, making subsequent pulses more efficacious at sufficiently low frequencies. The results suggest that decreasing the pulse frequency in PEF may minimize the number of pulses needed to achieve a desired amount of permeabilization, thus lowering the total energy consumption. Practical Application: PEF cause pores to be formed in plant cell membranes, thereby improve moisture removal and potential extraction of desirable components. This study used in situ microscopic evaluation of onion cells, as they were pulsed with electric fields at different frequencies, to determine whether frequency was an important parameter. We illustrate that membranes were more effectively broken at lower frequencies as compared to higher frequencies. Application of this information will allow for improved design of PEF systems for more energy efficient dehydration or extraction of plant tissues.

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Section: Resultsmentioning

confidence: 99%

Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of Frequency

Asavasanti¹,

Ristenpart²,

Stroeve³

et al. 2010

Journal of Food Science

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“…Insoluble solids in alcohol were measured according to the method reported by Roe and Brummer (1981). Electrolyte leakage was evaluated following the method described by Kuo and Parkin (1989). Titratable acidity expressed as citric acid, was determined by direct titration with NaOH 0.1 N (AOAC 1980).…”

Section: Methodsmentioning

confidence: 99%

Emulsion Coating to Extend Postharvest Life of Mango (Mangifera Indica Cv. Manila)

Díaz-Sobac

Luna

Beristaín

et al. 1996

J Food Processing Preservation

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A coating emulsion was prepared using maltodextrins, carboxymethylcellulose, propileneglycol and a mixture of s orbit an fatty acid esters with an HLB of 6. The emulsion was sprayed on fully mature, unripened manila mangoes, which were the stored at 15 and 25C and 80–85% R.H. At 25C it was observed that rate CO2 production increased and lost in control fruits after 12 days of storage. Coated mangoes kept their rate CO2 production and suffered only 8% weight loss after 21 days of storage. After storage, the coating was washed out and fruits were allowed to ripen naturally, which occurred in 3–4 days. The results obtained from this study indicate that application of the hydrophobic coating extended the postharvest storage of mangoes for at least 20 days more than uncoated fruits.

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“…Recently, using ethane evolution as an indicator of linolenic acid oxidation, Kuo and Parkin reported that chilling injury in cucumbers stored at 4°C was paralleled by chilling-induced lipid oxidation. 67 Obviously, further work in this area is indicated. Taken together, these data allow a cautious con- elusion that the changes seen are consistent with the idea of chilling injury being a form of induced senescence.…”

Section: B Low-temperature Stressmentioning

confidence: 97%

Biological membrane deterioration and associated quality losses in food tissues

Stanley

Parkin

1991

Critical Reviews in Food Science and Nutrition

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183

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Biological membranes are rarely considered by food scientists when the deteriorative reactions that take place during the processing or storage of food tissues are studied. Yet, membranes and their deterioration play a major but underestimated role in food losses, and recent biochemical information indicates that at least some of these reactions can be controlled by procedures suited to food materials. Much of the present information available on membrane degradation in food systems is incomplete and speculative. It is known, however, that in order to accomplish their many indispensable functions in cells, membranes are constituted mainly of phospholipids, protein, and some carbohydrates arranged in thin, bimolecular sheet-like structures that serve to compartmentalize cells and their organelles. Membranes have embedded in their asymmetric surfaces complements of catalytic and cytoskeletal proteins that serve permeability and structural functions. Membrane surfaces exhibit fluidity, due partially to the continuous lateral diffusion of lipids and some proteins. Two important consequences of fluidity are the ability of membrane phospholipids to exist in different interconvertible conformational phase structures and the formation of heterogenous lipid domains on the membrane surface. Cellular death leads unavoidably to the initiation of membrane deterioration. While the time course of this series of reactions differs in animal and plant tissue, they are damaged by generally similar mechanisms. These include an initial peroxidative attack on polyunsaturated fatty acids, with the concomitant production of free radicals. Many biological agents can act as accelerating agents in these reactions, including transition metal ions, heme compounds, radiation, illuminated chlorophyll, calcium, and ethylene. Once formed, free radicals catalyze further reactions that can affect all aspects of membrane function and cellular metabolism, and lead ultimately to significant losses in food quality through defects such as chilling injury and cold shortening. These are aggravated by many food-processing steps, especially those that involve tissue disruption. Control of membrane breakdown by exogenous chemical intervention has been practiced, but, at best, this only slows the rate of these reactions. Newer approaches to this problem include dietary treatment of meat animals, modified storage and packaging conditions, and genetic interventions. This review advances the proposition that membrane deterioration can be considered a "universal mechanism" that leads to significant quality losses in food. Perhaps because the study of biological membranes and the biochemical and physiological properties has only begun recently, not much progress has been made in finding practical control mechanisms for these reactions in food systems.(ABSTRACT TRUNCATED AT 400 WORDS)

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Chilling Injury in Cucumbers (Cucumis sativa L.) Associated with Lipid Peroxidation as Measured by Ethane Evolution

Cited by 32 publications

References 27 publications

Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of Frequency

Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of Frequency

Emulsion Coating to Extend Postharvest Life of Mango (Mangifera Indica Cv. Manila)

Biological membrane deterioration and associated quality losses in food tissues

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