Influence of storage at 4°C on the stability of high hydrostatic pressure treated onion

José L. Vázquez-Gutiérrez, María Hernández-Carrión, Amparo Quiles and Isabel Hernando
Additional contact information
José L. Vázquez-Gutiérrez: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
María Hernández-Carrión: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
Amparo Quiles: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
Isabel Hernando: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain

Czech Journal of Food Sciences, 2014, vol. 32, issue 1, 96-101

Abstract: The effects of refrigerated storage on the microstructure and physicochemical properties of high hydrostatic pressure (HHP) treated onion were evaluated. Onion was submitted to 100 MPa at 50°C or 400 MPa at 25°C for 5 min, and stored for 28 days at 4°C. Electron microscopy techniques and light microscopy were used for the microstructural study. Total soluble phenolics, soluble protein percentage, and shear force were also studied. HHP treatments affected the cell wall and membrane permeability, favouring the diffusion of soluble material to the apoplast. Storage at 4°C also caused important structural degradation in the HHP-treated samples, which was higher when 400 MPa at 25°C were applied and led to physico-chemical changes during the first week of storage. Interactions between phenolics and solubilised cell wall material or proteins could explain the decrease in soluble phenolics and proteins during storage.

Keywords: Allium cepa; postharvest processing; phenolics; protein; shelf life; microstructure (search for similar items in EconPapers)
Date: 2014
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/471/2012-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/471/2012-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:471-2012-cjfs

DOI: 10.17221/471/2012-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().