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EFFECTS OF STORAGE TIME AND STATIC PRELOADING ON THE RHEOLOGY OF POTATO TISSUE 1
Author(s) -
BRUSEWITZ G. H.,
PITT R. E.,
GAO Q.
Publication year - 1989
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1989.tb00439.x
Subject(s) - turgor pressure , materials science , rheology , stiffness , strain (injury) , plasticity , composite material , stress (linguistics) , preload , mannitol , chemistry , biophysics , anatomy , biochemistry , biology , hemodynamics , medicine , linguistics , philosophy
Potatoes held in cold storage were periodically sampled over a period of 7 weeks. At each sampling, tissue specimens were soaked in mannitol solutions (0‐0.6 M) or statically preloaded (0‐1.20 MPa) and then loaded to failure at constant strain rate. Tissue stiffness, cell turgor pressure, and cell‐wall stress‐strain relation were affected by storage time. Cell turgor pressure decreased during the first 14 days of testing and then increased. Cell wall stiffness increased with time. Statically preloaded tissue did not undergo structural failure during preloading, but exhibited large unrecovered strain, loss of water, a reduction in tissue stiffness, and an increase in failure stress. The effects of preloading were not significantly different at different storage times. Failure strain varied nonmonotonically with preload level, possibly as a result of interactions between loss of turgor, cell wall plasticity, and cell reorientation during preloading.