Behavior of plant tissue in osmotic solutions

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dc.contributor.authorMauro, M. A.
dc.contributor.authorTavares, D. D.
dc.contributor.authorMenegalli, F. C.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.date.accessioned2014-05-20T15:29:39Z
dc.date.available2014-05-20T15:29:39Z
dc.date.issued2003-01-01
dc.description.abstractThe effect of the concentration of sucrose solutions on the cellular structure of potato tissue in equilibrium at 27 degreesC was Studied. Two different methods of investigation were used to determine the volume of the different phases composing the cellular tissue of the potato when in equilibrium with the solutions. one based on data of the concentration itself and the overall volume of 2 mm slices after 48 h at equilibrium, and the other on microscopic images of cells in thin slices of fresh tissue stained with neutral red after an hour in equilibrium to show protoplasts, vacuoles and plasmolysis spaces. The results of these methods were compared with those obtained by a predictive thermodynamic approach considering the semipermeability of cell membranes. Phase volume data obtained from microscopic analysis were more similar to what was predicted by the theoretical model than those obtained by means of composition measurement. where the long equilibrium time apparently led to the loss of semi permeability of the cell membranes, since total volumes calculated without consideration of the cell membranes were similar to those measured. This suggests that the length of time of osmotic dehydration brings about a change in cell structure and the consequent involvement of a different mechanism in mass transfer. (C) 2002 Elsevier B.V. Ltd. All rights reserved.en
dc.description.affiliationPaulista State Univ, UNESP, Inst Biosci Language & Phys Sci, Dept Food Engn & Technol, BR-05054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUniv Estadual Campinas, UNICAMP, FEA, Fac Food Engn,Dept Nutr, BR-13081970 Campinas, SP, Brazil
dc.description.affiliationUnespPaulista State Univ, UNESP, Inst Biosci Language & Phys Sci, Dept Food Engn & Technol, BR-05054000 Sao Jose do Rio Preto, SP, Brazil
dc.format.extent1-15
dc.identifierhttp://dx.doi.org/10.1016/S0260-8774(02)00107-3
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 56, n. 1, p. 1-15, 2003.
dc.identifier.doi10.1016/S0260-8774(02)00107-3
dc.identifier.issn0260-8774
dc.identifier.lattes2405706828751494
dc.identifier.urihttp://hdl.handle.net/11449/39179
dc.identifier.wosWOS:000179270600001
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Food Engineering
dc.relation.ispartofjcr3.197
dc.relation.ispartofsjr1,279
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectosmotic dehydrationpt
dc.subjectcellular structurept
dc.subjectplasmolysispt
dc.subjectpotatopt
dc.subjectSucrosept
dc.titleBehavior of plant tissue in osmotic solutionsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes2405706828751494
unesp.author.orcid0000-0002-8647-6733[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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