Variation of Young's Modulus of Potato as A Function of Water Potential

Murase, Hiroki; Merva, George E.; Segerlind, L. J.

doi:10.13031/2013.34664

Cited by 25 publications

(12 citation statements)

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“…Changes in water content which leads to differences in turgor pressure exert a profound effect on the stiffness and strength of the tissue, and have a strong bearing on the storage temperature, time, relative humidity, air composition, variety, and ripening stage (Murase, Merva, & Segerlind, 1980). So, during storage, the water transport of AZ consists primarily of two parts: one is trans-plasmalemma transport of water between the symplast and the apoplast, the second is exchange of water between the apoplast and ambient due to the differences in relative humidities.…”

Section: Water Transportmentioning

confidence: 99%

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A mathematical model for predicting grape berry drop during storage

Deng

et al. 2007

Journal of Food Engineering

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Section: Water Transportmentioning

confidence: 99%

“…where F cw , the tensile strength of the cell walls, is considered to be linearly dependent on cell turgor pressure (De Smedt et al, 2002;Murase et al, 1980).…”

Section: Detachment Force Modelmentioning

confidence: 99%

A mathematical model for predicting grape berry drop during storage

Deng

et al. 2007

Journal of Food Engineering

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“…Turgor exists because of the ‘semi‐permeable’ property that characterizes the MBs. This pressure has important effects on the rheological properties of fruits and vegetables 1, 3–7. Because the MB has little mechanical resistance, the CW supports turgor pressure because of its elasticity.…”

Section: Introductionmentioning

confidence: 99%

Effect of immersion and turgor pressure change on mechanical properties of pumpkin (Cucumis moschata, Duch.)

et al. 2006

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Mesocarp raw tissue of a pumpkin (Cucumis moschata, Duch.) popularly known in Argentina as 'calabacita criolla' was rheologically characterized by large and small deformations after a stepwise adjustment of its turgor pressure to determine the relative contributions of turgor pressure, cell wall (CW) and middle lamella (ML) to the mechanical behavior. Examinations using light microscopy (LM) and transmission electron microscopy (TEM) were performed in order to explain the textural behavior observed. In general, firmness at failure, residual relaxation force and dynamic moduli increased with turgor pressure. For all the hypotonic solutions (polyethylene glycol 400 (PEG) concentrations lower than 250 mol m −3 ) a gain of tissue weight was observed, a trend that indicated a null occurrence of cell bursting as confirmed by observations using LM and TEM of undamaged cell membranes with swelled cytoplasms. However, no significative change in relative volume was detected for tissue equilibrated in PEG with concentrations of 0-130 mol m −3 , probably due to the resistance of CW to further elongation. Peaks of failure were observed during compression for tissue equilibrated under all osmotic conditions and their presence was associated with CW integrity. Plasmolysed tissue did not show a residual force at infinite time of relaxation. Incipient plasmolysis was better detected by rheological studies than by volume change and it was confirmed by LM. Significant correlations were obtained between residual relaxation force and either storage moduli or phase shift angle, revealing that relaxation out of the linear viscoelasticity range and dynamic assays provide analogous information concerning tissue behavior.

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“…Turgor exists because of the semipermeable property that characterizes MBs and determines osmosis. This turgor pressure has important effects on fruit and vegetable rheological properties 1, 3–7. CW supports turgor pressure because of its elasticity and mechanical resistance.…”

Section: Introductionmentioning

confidence: 99%

Chemical and biochemical changes of pumpkin (Cucumis moschata, Duch) tissue in relation to osmotic stress

et al. 2005

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Chemical and biochemical changes of pumpkin (Cucumis moschata, Duch) tissue in relation to osmotic stress were studied and related to tissue textural behavior. Turgor pressure of raw tissue was adjusted by immersion in hypotonic (0.0 mol m −3 ), isotonic (250 mol m −3 ) and plasmolyzing (1050 mol m −3 ) buffered (20 mol m −3 potassium phosphate, pH 6.8) solutions of poly(ethylene glycol) 400 (PEG). It was found that a substantial proportion of polysaccharides located in the cell wall (CW)-middle lamellae (ML) of studied tissue was water extractable. This proportion decreased when CW-stretch increased. Ionically bound peroxidase (POX) presented an increased activity in swollen and isotonic tissue, probably associated to oxidative cross-linking of extensin located in the CW of this tissue, as a response to stress promoted by cut, immersion and turgor pressure change. The resistance of CW to elongation when equilibrated in hypotonic medium, might be ascribed to reinforcement of the CW by the oxidative cross-linking of extensin, with simultaneous formation of pectin-in-extensin entanglements. Plasmolyzed tissue where CW is relaxed, showed pectin-rhamnogalacturonan degradation. The water-soluble fraction (WSF) was shown to be a negative function of CW stretching and infinite force of relaxation.

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Variation of Young's Modulus of Potato as A Function of Water Potential

Cited by 25 publications

References 0 publications

A mathematical model for predicting grape berry drop during storage

A mathematical model for predicting grape berry drop during storage

Effect of immersion and turgor pressure change on mechanical properties of pumpkin (Cucumis moschata, Duch.)

Chemical and biochemical changes of pumpkin (Cucumis moschata, Duch) tissue in relation to osmotic stress

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