IMPACT OF HEATING ON CARROT FIRMNESS - CONTRIBUTION OF CELLULAR TURGOR

被引：129

作者：

GREVE, LC ^{[1
]}

SHACKEL, KA ^{[1
]}

AHMADI, H ^{[1
]}

MCARDLE, RN ^{[1
]}

GOHLKE, JR ^{[1
]}

LABAVITCH, JM ^{[1
]}

机构：

[1] LAWRENCE LIVERMORE NATL LAB,DEPT POMOL,DAVIS,CA 95616

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 12期

关键词：

TEXTURE; CARROT; TURGOR; PLASMOLYSIS;

D O I：

10.1021/jf00048a047

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The firmness of carrot root disks mas measured after various periods oi heating in boiling water. Tissues lost more than half of their initial firmness within a few minutes. A second, much slower, phase of firmness loss continued for 10-15 min. The early phase of firmness loss could be mimicked by plasmolyzing carrot tissues in mannitol solution, and plasmolyzed disks showed only the second, slower, phase of firmness loss during cooking. Measurements of cellular turgor (turgor pressure probe) and membrane integrity (vital dye) indicate that turgor and membrane function are quickly lost during heating. When disks were incubated in a range of mannitol solutions, tissue firmness and cell turgor were linearly related.

引用

页码：2896 / 2899

页数：4

共 10 条

[1]

Bourne MC, 1989, ACS SYM SER, P98

[2] OSMOTIC PROPERTIES OF PEA INTERNODES IN RELATION TO GROWTH AND AUXIN ACTION [J].