Studies in Permeability

Stiles, Walter; Jörgensen, Ingvar

doi:10.1093/oxfordjournals.aob.a089552

Cited by 14 publications

(1 citation statement)

References 3 publications

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“…This curtailed rate of energy release might be expected to affect permeability since the structure of cytoplasmic membranes is maintained by the expenditure of metabolic energy (Kramer, 1955). Another probable cause is that the occurrence of anaerobic fermentation resulted in the accumulation of ethyl alcohol which affects permeability (Stiles et al, 1917). Changes in the semipermeability of the cell membranes would result in the diffusion of pigments into the intercellular spaces, leaving behind scald areas.…”

Section: Resultsmentioning

confidence: 99%

Anthocyanin in Red Tart Cherries as Related to Anaerobiosis and Scald

Dekazos

1966

Journal of Food Science

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SUMMARY A study was made of some causes and anthocyanin changes associated with scald in red tart cherries. Scald is defined as the localized translocation of the red pigment from the skin to the flesh of the cherry. Cherries, bruised and held in 100% nitrogen, showed that migration of pigment from the skin to the flesh left light‐pink scalded areas. When held in 100% oxygen, bruised cherries did not scald, but the skin became dark red, and the flesh, when peeled, revealed oxidative browning. The total amount of anthocyanin pigments in the bruised cherries, scalded and unscalded, was about the same as in fresh unbruised fruit, demonstrating that anthoeyanase does not participate in scald development. Analysis of volatiles emanating from scalded and unscalded cherries showed no differences, except from severely scalded fruit, which produced ethyl alcohol. Distribution of pigment was shown histologically in fresh unbruised cherries and in bruised cherries, scalded and unscalded.

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Section: Resultsmentioning

confidence: 99%