Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions

Abstract

The texture of vegetables is an important quality attribute that affects consumer preference. Loss of textural integrity also indicates that other biochemical reactions that affect color, flavor, and nutrient content may occur more rapidly. In this study, we analyzed changes in the texture of onions after preservation with heat and high pressure.

Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality

“…Figure 6a reflects the greater methanol content of the wines made from HHP-treated grapes, although differences with control wines were only significant for pressures of 400 MPa and higher. These results agree with those of previous studies on cloudy apple juice (Baron et al 2006) and onions (Gonzalez et al 2010). An increasing alcoholic content was seen with pressure, with significant differences (p<0.05) appearing between controls and the 400 and 550-MPa treatments.…”

1H‐NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

“…The decreases in D av /D w observed may be a reflection of a stress response from living cells to the adverse conditions, with water movement being restricted within the tissue. A stress response may account for the decrease in the average diffusion coefficient after the 50 °C, 30‐min treatment where cells were still alive (Gonzalez and others 2010). Stress response was already observed by Ionenko and others (2006) after exposing maize root seedlings to HgCl 2 a water channel blocker.…”

Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries

“…A number of publications have reported changes in plant tissue integrity after PEF processing that resulted in texture softening (Asavasanti, Ersus, Ristenpart, Stroeve, & Barrett, 2010;De Vito, Ferrari, Lebovka, Shynkaryk, & Vorobiev, 2008;Gonzalez, Jernstedt, Slaughter, & Barrett, 2010b, 2010aLebovka et al, 2004). From a sensory standpoint, maximum force represents the hardness of the food sample (Bourne, 2002, p. 416).…”