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High Hydrostatic Pressure Effects on Vegetable Structure
Author(s) -
PRÉSTAMO G.,
ARROYO G.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb17918.x
Subject(s) - spinach , hydrostatic pressure , ultrastructure , parenchyma , scanning electron microscope , chemistry , hydrostatic equilibrium , cell structure , biophysics , botany , horticulture , biology , materials science , composite material , biochemistry , microbiology and biotechnology , physics , quantum mechanics , thermodynamics
Cryo‐fracture scanning electron microscopy revealed the changes that cauliflower and spinach leaves undergo after treatment with high hydrostatic pressure. High pressure changed cell permeability and enabled movement of water and metabolites from inside to outside of the cell. The ultrastructure showed that parenchyma organization disappeared in spinach leaf and cavity formation occurred after treatment. However, cauliflower exhibited a firm structure with a soaked appearance and would be more suitable than spinach for high hydrostatic pressure treatment.