The effect of calcium infiltration on structural changes in cell walls of stored apples

Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low-temperature blanching

High-temperature blanching (HTB) is the primary process that causes texture softening in frozen yellow peaches. The implementation of low-temperature blanching reduced pectin methyl esterification, increased pectin cross-linking, and mitigated pectin depolymerization during the subsequent HTB, leading to the superior texture of frozen yellow peaches with enhanced water holding capacity, higher fracture stress, and initial modulus. However, adding 2 % calcium lactate (w/v) during low-temperature blanching did not further improve the texture of frozen yellow peaches. Instead, it softened the texture by reducing Na2CO3-soluble pectin (NSP) and increasing water-soluble pectin (WSP) content. This study provided a theoretical basis for applying low-temperature blanching to improve the texture of frozen yellow peaches.

Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field

Osmotic dehydration (OD) is a drying process that consists in placing the food in contact with concentrated solutions of soluble solids to reduce its water activity. The use of moderate electric field (MEF) may promote increase of the mass transfer rates due to the non-thermal effects of electroporation and permeabilization of the cells. In this context, the objective of this study was to investigate the mass transfer process kinetics during apples OD assisted by MEF, evaluating the non-thermal effects of this emerging technology. The experiments were conducted with sucrose solutions (40, 50 and 60%, m/m) at 40 °C. Samples were submitted to electrical field strength (0, 5.5 and 11.0 Vcm−1), according to an experimental design. Results indicated that the application of MEF favoured water loss and solid gain. The effective mass diffusivities of water and solids increased as voltage applied increases. Moreover, MEF negatively influenced color and reducing capacity of the samples.

Effect of gamma and UV-B/C radiation on plant cells

The biological effect of gamma-rays is based on the interaction with atoms or molecules in the cell, particularly water, to produce free radicals, which can damage different important compounds of plant cell. The UV-B/C photons have enough energy to destroy chemical bounds, causing a photochemical reaction. The biological effect is due to these processes. This paper is focused on the structural and biochemical changes of the cell wall and plastids after gamma and/or UV-B irradiation. Gamma-rays accelerate the softening of fruits, causing the breakdown of middle lamella in cell wall. They also influence the plastid development and function, such as starch-sugar interconversion. The penetration of UV-B light into the cell is limited, while gamma-rays penetrate through the cells. For this reason, UV-B light has a strong effect on surface or near-to-surface area in plant cells. UV-B radiation influences plastid structure (mostly thylakoid membranes) and photosynthesis. Some kinds of pigments, such as carotenoids, flavonoids save plant cells against UV-B and gamma irradiation. Plant cells are generally ozone sensitive. The detoxifying systems operate at the cellular level. Methods for studying structural changes in plant cells develop in direction to molecular biology, combined with immunoassays and new microscopical techniques. Nowadays, UV-B radiation is undergoing much research, being an environmental factor which causes damage to both humans and plant cells.