Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
This work aimed to evaluate and correlate rheological properties (dynamic oscillatory, creep/recovery and double compression tests), texture (sensory evaluation) and structure (optical and transmission electron microscopy observations) of fresh-cut pear as affected by ascorbic acid/CaCl2 dipping, hy...
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2013
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v114_n2_p164_GarciaLoredo http://hdl.handle.net/20.500.12110/paper_02608774_v114_n2_p164_GarciaLoredo |
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paper:paper_02608774_v114_n2_p164_GarciaLoredo |
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paper:paper_02608774_v114_n2_p164_GarciaLoredo2023-06-08T15:22:16Z Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.) Antibrowning solution Cut pear Hydrogen peroxide Rheology Structure Texture UV-C light Ascorbic acids Cell walls Creep parameters Cut pear Double compression Dynamic moduli Fresh-cut Mechanical parameters Middle lamella PLS regression Rheological property Sensory evaluation Short waves Transmission electron microscopy observation Ultra-violet light Ultraviolet light radiation Compression testing Fruits Hardness Histology Hydrogen peroxide Regression analysis Structure (composition) Textures Tissue Transmission electron microscopy Ultraviolet radiation Rheology Pyrus This work aimed to evaluate and correlate rheological properties (dynamic oscillatory, creep/recovery and double compression tests), texture (sensory evaluation) and structure (optical and transmission electron microscopy observations) of fresh-cut pear as affected by ascorbic acid/CaCl2 dipping, hydrogen peroxide and short-wave ultraviolet light radiation (UV-C). All pear samples showed a solid behavior (G′ > G''), but both dynamic moduli decreased in response to the treatments. For treated tissues, the instantaneous elastic (J0) and the retarded (J1, J 2) compliances increased, while the steady-state viscosity (ηN) and all mechanical parameters decreased. PLS regression models revealed that texture could be well explained by rheological properties. Deformability modulus (Ed) was positively correlated to sensory fracturability and hardness and negatively correlated to juiciness. J 0, J1 and J2 were negatively related to sensory hardness. Compression and creep parameters evidenced changes in structure (mainly rupture of membranes, degradation of middle lamella and cell walls) of surface tissues. © 2012 Elsevier B.V. All rights reserved. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v114_n2_p164_GarciaLoredo http://hdl.handle.net/20.500.12110/paper_02608774_v114_n2_p164_GarciaLoredo |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Antibrowning solution Cut pear Hydrogen peroxide Rheology Structure Texture UV-C light Ascorbic acids Cell walls Creep parameters Cut pear Double compression Dynamic moduli Fresh-cut Mechanical parameters Middle lamella PLS regression Rheological property Sensory evaluation Short waves Transmission electron microscopy observation Ultra-violet light Ultraviolet light radiation Compression testing Fruits Hardness Histology Hydrogen peroxide Regression analysis Structure (composition) Textures Tissue Transmission electron microscopy Ultraviolet radiation Rheology Pyrus |
| spellingShingle |
Antibrowning solution Cut pear Hydrogen peroxide Rheology Structure Texture UV-C light Ascorbic acids Cell walls Creep parameters Cut pear Double compression Dynamic moduli Fresh-cut Mechanical parameters Middle lamella PLS regression Rheological property Sensory evaluation Short waves Transmission electron microscopy observation Ultra-violet light Ultraviolet light radiation Compression testing Fruits Hardness Histology Hydrogen peroxide Regression analysis Structure (composition) Textures Tissue Transmission electron microscopy Ultraviolet radiation Rheology Pyrus Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.) |
| topic_facet |
Antibrowning solution Cut pear Hydrogen peroxide Rheology Structure Texture UV-C light Ascorbic acids Cell walls Creep parameters Cut pear Double compression Dynamic moduli Fresh-cut Mechanical parameters Middle lamella PLS regression Rheological property Sensory evaluation Short waves Transmission electron microscopy observation Ultra-violet light Ultraviolet light radiation Compression testing Fruits Hardness Histology Hydrogen peroxide Regression analysis Structure (composition) Textures Tissue Transmission electron microscopy Ultraviolet radiation Rheology Pyrus |
| description |
This work aimed to evaluate and correlate rheological properties (dynamic oscillatory, creep/recovery and double compression tests), texture (sensory evaluation) and structure (optical and transmission electron microscopy observations) of fresh-cut pear as affected by ascorbic acid/CaCl2 dipping, hydrogen peroxide and short-wave ultraviolet light radiation (UV-C). All pear samples showed a solid behavior (G′ > G''), but both dynamic moduli decreased in response to the treatments. For treated tissues, the instantaneous elastic (J0) and the retarded (J1, J 2) compliances increased, while the steady-state viscosity (ηN) and all mechanical parameters decreased. PLS regression models revealed that texture could be well explained by rheological properties. Deformability modulus (Ed) was positively correlated to sensory fracturability and hardness and negatively correlated to juiciness. J 0, J1 and J2 were negatively related to sensory hardness. Compression and creep parameters evidenced changes in structure (mainly rupture of membranes, degradation of middle lamella and cell walls) of surface tissues. © 2012 Elsevier B.V. All rights reserved. |
| title |
Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.) |
| title_short |
Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.) |
| title_full |
Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.) |
| title_fullStr |
Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.) |
| title_full_unstemmed |
Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.) |
| title_sort |
impact of combined ascorbic acid/cacl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (william var.) |
| publishDate |
2013 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v114_n2_p164_GarciaLoredo http://hdl.handle.net/20.500.12110/paper_02608774_v114_n2_p164_GarciaLoredo |
| _version_ |
1768541985777385472 |