New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture

Waldron, Keith W.; Smith, Andrew C.; Parr, Adrian; Ng, Annie; Parker, Mary L.

doi:10.1016/s0924-2244(97)01052-2

Cited by 261 publications

(188 citation statements)

References 2 publications

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“…The identification of REF1 as an enzyme required for ferulic acid but not lignin biosynthesis provides a new opportunity to alter the phenylpropanoid content of plant cell walls and possibly improve digestibility of forages without compromising agronomic performance. It also may provide new opportunities to modify the quality of vegetables, some of which are known to owe their texture to cell wall-bound ferulic acid derivatives (Waldron et al, 1997). Soluble leaf phenolics were extracted from leaf tissue in 50% methanol and analyzed by reverse-phase HPLC.…”

Section: Ref1 May Have Useful Applications In Crop Improvementmentioning

confidence: 99%

The Arabidopsis thaliana REDUCED EPIDERMAL FLUORESCENCE1 Gene Encodes an Aldehyde Dehydrogenase Involved in Ferulic Acid and Sinapic Acid Biosynthesis

et al. 2004

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Recent research has significantly advanced our understanding of the phenylpropanoid pathway but has left in doubt the pathway by which sinapic acid is synthesized in plants. The reduced epidermal fluorescence1 (ref1) mutant of Arabidopsis thaliana accumulates only 10 to 30% of the sinapate esters found in wild-type plants. Positional cloning of the REF1 gene revealed that it encodes an aldehyde dehydrogenase, a member of a large class of NADP 1 -dependent enzymes that catalyze the oxidation of aldehydes to their corresponding carboxylic acids. Consistent with this finding, extracts of ref1 leaves exhibit low sinapaldehyde dehydrogenase activity. These data indicate that REF1 encodes a sinapaldehyde dehydrogenase required for sinapic acid and sinapate ester biosynthesis. When expressed in Escherichia coli, REF1 was found to exhibit both sinapaldehyde and coniferaldehyde dehydrogenase activity, and further phenotypic analysis of ref1 mutant plants showed that they contain less cell wall-esterified ferulic acid. These findings suggest that both ferulic acid and sinapic acid are derived, at least in part, through oxidation of coniferaldehyde and sinapaldehyde. This route is directly opposite to the traditional representation of phenylpropanoid metabolism in which hydroxycinnamic acids are instead precursors of their corresponding aldehydes.

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Section: Ref1 May Have Useful Applications In Crop Improvementmentioning

confidence: 99%

The Arabidopsis thaliana REDUCED EPIDERMAL FLUORESCENCE1 Gene Encodes an Aldehyde Dehydrogenase Involved in Ferulic Acid and Sinapic Acid Biosynthesis

et al. 2004

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“…Texture and color are considered very important parameters in the cooking quality of potato samples, and they may influence consumer purchase of these potato products (Turkmen, Poyrazoglu, Sari, & Velioglu, 2006;Waldron, Smith, Parr, Ng, & Parker, 1997). Changes in the texture are usually dramatic, which is due to the membrane disruption and the associated loss of turgor (Waldron et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

2016

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a b s t r a c tThe different intensities of common culinary techniques (boiling, baking and microwaving) produce several changes that reduce the nutritional and physical properties of potatoes. This study evaluated the effect of those cooking methods on the quality of commercial potato tubers (Agata, Kennebec, Caesar and Red Pontiac). The higher weight losses were obtained for baking, but the potato softening depended on the cultivar. Color losses were independent of the intensity of the treatment; however, microwaving promoted a prompt starch gelatinization with respect to the other methods. The resistant starch retention of baking and microwaving was higher than that of boiling, and the maximum retention of bioactive compounds was obtained with the lower core temperature during boiling, as well as higher temperature and shorter baking time and the lower power and longer microwaving time. Principal component analysis revealed significant relationships between the instrumental and functional properties of cooked potatoes.

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“…This was presumably due to nonhomogeneous tissue structure, such as the longitudinal cell shape and the orientation of vascular bundles. The mode of failure of plant tissues classically involves cell separation or cell breakage (Waldron et al, 1997). It is expected that the vibration intensity caused by cell breakage is higher than that by cell separation, since higher force to rupture the cell wall of turgid cells makes the probe vibrate more.…”

Section: Discussionmentioning

confidence: 99%

Detection of Textural Difference between Cultivars of Bunching Onion using the Device for Acoustic Measurement of Food Texture

Kuroki

Hanada

Tohro

et al. 2008

J. Japan. Soc. Hort. Sci.

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The acoustic vibration signals of 9 cultivars in 3 groups (Kaga, Senju and Kujo) of bunching onion were acquired using a device for acoustic measurement of food texture. To imitate biting bunching onion with an incisor, a stainless steel wedge-type head was introduced to fresh tissue perpendicularly and parallel to the longitudinal axis. A half-octave multifilter was developed to analyze the obtained signals in the frequency domain, and then the root-mean-square amplitude in each frequency band was computed and defined as a texture index. The results showed that the signals obtained with the perpendicular insertion were larger than those obtained with the parallel insertion. The total texture index, which is the summation of texture indices in 18 frequency bands, of each cultivar was grouped together as the same cultivar group, except for 'Shimonita' cultivar of the Kaga-group. Principal components analysis (PCA) also clustered successfully each cultivar group in the space of the first two principal components (PCs), also excluding 'Shimonita'. Furthermore, the ratios of the texture index of perpendicular to parallel penetration clearly distinguished each group. These results suggested that the device could detect textural differences among cultivar groups of bunching onion.

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New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture

Cited by 261 publications

References 2 publications

The Arabidopsis thaliana REDUCED EPIDERMAL FLUORESCENCE1 Gene Encodes an Aldehyde Dehydrogenase Involved in Ferulic Acid and Sinapic Acid Biosynthesis

The Arabidopsis thaliana REDUCED EPIDERMAL FLUORESCENCE1 Gene Encodes an Aldehyde Dehydrogenase Involved in Ferulic Acid and Sinapic Acid Biosynthesis

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

Detection of Textural Difference between Cultivars of Bunching Onion using the Device for Acoustic Measurement of Food Texture

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