A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound

Autores
Fava, Joaquín; Nieto, Andrea Bibiana; Hodara, Karina; Alzamora, Stella Maris; Castro, María Agueda
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Changes in the epidermis structure (micro, ultra, and nano), mechanical properties, and surface color of Solanum licopersicum L. fruits (cherry tomatoes) due to hydrogen peroxide (HP) and high-power ultrasound (US) treatments were examined. Both treatments induced small alterations in the epicuticular waxes, the cuticular membrane, and the epidermal and subepidermal cells. Plasmolysis of subepidermal cells, slight epicarp compression, and dense cellulose microfibrils pattern in the non cutinized cellulose layer were documented after US. Looser cellulose microfibrils pattern in the cutinized and non cutinized cellulose layer was detected after HP exposure. Main nanostructure alterations in the cellulose domain affected the morphology and size of cellulose aggregates and nanofractures of cellulose layer in treated fruits. US treatment decreased a*, b*, and chroma values by 10, 5, and 7% and increased L* and hue angle by 2.5 and 3%, respectively, as compared to raw fruits. These small but significant differences were attributed to the disruption of the wax layer; color became brighter, more vivid, and more orange. Treatments slightly affected puncture parameters; the rupture force decreased from 14.8 N to 14.1 N and 13.8 N; the penetration probe at the rupture point increased from 7.6 mm to 7.7 mm and 8.0 mm and the mechanical work decreased from 48.7 mJ to 48.3 mJ and 44.4 mJ in raw fruits and after HP and US exposure, respectively. The mechanical response could be partially explained by the alterations in the micro, ultra, and nanostructure of the tissues. The low impact of US and HP treatments on mechanical and color characteristics would indicate their potential for cherry tomatoes decontamination.
Fil: Fava, Joaquín. Secretaría de Ambiente y Desarrollo Sustentable; Argentina
Fil: Nieto, Andrea Bibiana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Hodara, Karina. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Métodos Cuantitativos y Sistemas de Información; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Castro, María Agueda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina
Materia
CHERRY TOMATOES
COLOR
EPIDERMIS STRUCTURE
HYDROGEN PEROXIDE
MECHANICAL PROPERTIES
ULTRASOUND
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/113608
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/113608
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and UltrasoundFava, JoaquínNieto, Andrea BibianaHodara, KarinaAlzamora, Stella MarisCastro, María AguedaCHERRY TOMATOESCOLOREPIDERMIS STRUCTUREHYDROGEN PEROXIDEMECHANICAL PROPERTIESULTRASOUNDhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Changes in the epidermis structure (micro, ultra, and nano), mechanical properties, and surface color of Solanum licopersicum L. fruits (cherry tomatoes) due to hydrogen peroxide (HP) and high-power ultrasound (US) treatments were examined. Both treatments induced small alterations in the epicuticular waxes, the cuticular membrane, and the epidermal and subepidermal cells. Plasmolysis of subepidermal cells, slight epicarp compression, and dense cellulose microfibrils pattern in the non cutinized cellulose layer were documented after US. Looser cellulose microfibrils pattern in the cutinized and non cutinized cellulose layer was detected after HP exposure. Main nanostructure alterations in the cellulose domain affected the morphology and size of cellulose aggregates and nanofractures of cellulose layer in treated fruits. US treatment decreased a*, b*, and chroma values by 10, 5, and 7% and increased L* and hue angle by 2.5 and 3%, respectively, as compared to raw fruits. These small but significant differences were attributed to the disruption of the wax layer; color became brighter, more vivid, and more orange. Treatments slightly affected puncture parameters; the rupture force decreased from 14.8 N to 14.1 N and 13.8 N; the penetration probe at the rupture point increased from 7.6 mm to 7.7 mm and 8.0 mm and the mechanical work decreased from 48.7 mJ to 48.3 mJ and 44.4 mJ in raw fruits and after HP and US exposure, respectively. The mechanical response could be partially explained by the alterations in the micro, ultra, and nanostructure of the tissues. The low impact of US and HP treatments on mechanical and color characteristics would indicate their potential for cherry tomatoes decontamination.Fil: Fava, Joaquín. Secretaría de Ambiente y Desarrollo Sustentable; ArgentinaFil: Nieto, Andrea Bibiana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Hodara, Karina. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Métodos Cuantitativos y Sistemas de Información; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Castro, María Agueda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; ArgentinaSpringer2017-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113608Fava, Joaquín; Nieto, Andrea Bibiana; Hodara, Karina; Alzamora, Stella Maris; Castro, María Agueda; A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound; Springer; Food and Bioprocess Technology; 10; 7; 7-2017; 1324-13361935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-017-1905-4info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-017-1905-4info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:04Zoai:ri.conicet.gov.ar:11336/113608instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:46:04.612CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
title A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
spellingShingle A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
Fava, Joaquín
CHERRY TOMATOES
COLOR
EPIDERMIS STRUCTURE
HYDROGEN PEROXIDE
MECHANICAL PROPERTIES
ULTRASOUND
title_short A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
title_full A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
title_fullStr A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
title_full_unstemmed A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
title_sort A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound
dc.creator.none.fl_str_mv Fava, Joaquín
Nieto, Andrea Bibiana
Hodara, Karina
Alzamora, Stella Maris
Castro, María Agueda
author Fava, Joaquín
author_facet Fava, Joaquín
Nieto, Andrea Bibiana
Hodara, Karina
Alzamora, Stella Maris
Castro, María Agueda
author_role author
author2 Nieto, Andrea Bibiana
Hodara, Karina
Alzamora, Stella Maris
Castro, María Agueda
author2_role author
author
author
author
dc.subject.none.fl_str_mv CHERRY TOMATOES
COLOR
EPIDERMIS STRUCTURE
HYDROGEN PEROXIDE
MECHANICAL PROPERTIES
ULTRASOUND
topic CHERRY TOMATOES
COLOR
EPIDERMIS STRUCTURE
HYDROGEN PEROXIDE
MECHANICAL PROPERTIES
ULTRASOUND
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Changes in the epidermis structure (micro, ultra, and nano), mechanical properties, and surface color of Solanum licopersicum L. fruits (cherry tomatoes) due to hydrogen peroxide (HP) and high-power ultrasound (US) treatments were examined. Both treatments induced small alterations in the epicuticular waxes, the cuticular membrane, and the epidermal and subepidermal cells. Plasmolysis of subepidermal cells, slight epicarp compression, and dense cellulose microfibrils pattern in the non cutinized cellulose layer were documented after US. Looser cellulose microfibrils pattern in the cutinized and non cutinized cellulose layer was detected after HP exposure. Main nanostructure alterations in the cellulose domain affected the morphology and size of cellulose aggregates and nanofractures of cellulose layer in treated fruits. US treatment decreased a*, b*, and chroma values by 10, 5, and 7% and increased L* and hue angle by 2.5 and 3%, respectively, as compared to raw fruits. These small but significant differences were attributed to the disruption of the wax layer; color became brighter, more vivid, and more orange. Treatments slightly affected puncture parameters; the rupture force decreased from 14.8 N to 14.1 N and 13.8 N; the penetration probe at the rupture point increased from 7.6 mm to 7.7 mm and 8.0 mm and the mechanical work decreased from 48.7 mJ to 48.3 mJ and 44.4 mJ in raw fruits and after HP and US exposure, respectively. The mechanical response could be partially explained by the alterations in the micro, ultra, and nanostructure of the tissues. The low impact of US and HP treatments on mechanical and color characteristics would indicate their potential for cherry tomatoes decontamination.
Fil: Fava, Joaquín. Secretaría de Ambiente y Desarrollo Sustentable; Argentina
Fil: Nieto, Andrea Bibiana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Hodara, Karina. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Métodos Cuantitativos y Sistemas de Información; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Castro, María Agueda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Biodiversidad y Biología Experimental; Argentina
description Changes in the epidermis structure (micro, ultra, and nano), mechanical properties, and surface color of Solanum licopersicum L. fruits (cherry tomatoes) due to hydrogen peroxide (HP) and high-power ultrasound (US) treatments were examined. Both treatments induced small alterations in the epicuticular waxes, the cuticular membrane, and the epidermal and subepidermal cells. Plasmolysis of subepidermal cells, slight epicarp compression, and dense cellulose microfibrils pattern in the non cutinized cellulose layer were documented after US. Looser cellulose microfibrils pattern in the cutinized and non cutinized cellulose layer was detected after HP exposure. Main nanostructure alterations in the cellulose domain affected the morphology and size of cellulose aggregates and nanofractures of cellulose layer in treated fruits. US treatment decreased a*, b*, and chroma values by 10, 5, and 7% and increased L* and hue angle by 2.5 and 3%, respectively, as compared to raw fruits. These small but significant differences were attributed to the disruption of the wax layer; color became brighter, more vivid, and more orange. Treatments slightly affected puncture parameters; the rupture force decreased from 14.8 N to 14.1 N and 13.8 N; the penetration probe at the rupture point increased from 7.6 mm to 7.7 mm and 8.0 mm and the mechanical work decreased from 48.7 mJ to 48.3 mJ and 44.4 mJ in raw fruits and after HP and US exposure, respectively. The mechanical response could be partially explained by the alterations in the micro, ultra, and nanostructure of the tissues. The low impact of US and HP treatments on mechanical and color characteristics would indicate their potential for cherry tomatoes decontamination.
publishDate 2017
dc.date.none.fl_str_mv 2017-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/113608
Fava, Joaquín; Nieto, Andrea Bibiana; Hodara, Karina; Alzamora, Stella Maris; Castro, María Agueda; A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound; Springer; Food and Bioprocess Technology; 10; 7; 7-2017; 1324-1336
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/113608
identifier_str_mv Fava, Joaquín; Nieto, Andrea Bibiana; Hodara, Karina; Alzamora, Stella Maris; Castro, María Agueda; A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound; Springer; Food and Bioprocess Technology; 10; 7; 7-2017; 1324-1336
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-017-1905-4
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-017-1905-4
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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