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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Autores principales:	Garcia Loredo, A.B., Guerrero, S.N., Alzamora, S.M.
Formato:	JOUR
Materias:	Antibrowning solution Cut pear Hydrogen peroxide Rheology Structure Texture UV-C light Ascorbic acids Cell walls Creep parameters 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 Regression analysis Structure (composition) Textures Tissue Transmission electron microscopy Ultraviolet radiation Pyrus
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v114_n2_p164_GarciaLoredo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_02608774_v114_n2_p164_GarciaLoredo2023-10-03T15:11:54Z Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.) Garcia Loredo, A.B. Guerrero, S.N. Alzamora, S.M. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 Garcia Loredo, A.B. Guerrero, S.N. Alzamora, S.M. 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.
format	JOUR
author	Garcia Loredo, A.B. Guerrero, S.N. Alzamora, S.M.
author_facet	Garcia Loredo, A.B. Guerrero, S.N. Alzamora, S.M.
author_sort	Garcia Loredo, A.B.
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.)
url	http://hdl.handle.net/20.500.12110/paper_02608774_v114_n2_p164_GarciaLoredo
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Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)

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