High hydrostatic pressure effects on vegetable structure

被引：95

作者：

Préstamo, G ^{[1
]}

Arroyo, G ^{[1
]}

机构：

[1] CSIC, Inst Frio, E-28040 Madrid, Spain

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

high pressure; vegetable structure; cryo-scanning electron microscopy; spinach; cauliflower;

D O I：

10.1111/j.1365-2621.1998.tb17918.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：878 / 881

页数：4

共 17 条

[1] Effect of high pressure on the reduction of microbial populations in vegetables [J].