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Physiological and mechanical properties of kiwifruit tissue associated with texture change during cool storage.

Author(s) : HARKER F. R., HALLETT I. C.

Type of article: Article

Summary

Kiwifruit (Actividia deliciosa) flesh firmness can decline by as much as 94% during fruit ripening. This phenomenon was investigated at the cellular level, with the aim of characterizing changes in the physiological condition and mechanical properties of cells. The tensile strength of kiwifruit outer pericarp tissue was measured, and low-temperature scanning electron microscopy was used to examine the mode of cell failure at fracture surfaces. The propensity with which cells ruptured was determined by incubating tissue discs in hypertonic and hypotonic solutions, and water potentials, osmotic potentials, turgor pressures, and tissue density, were measured. Results are given.

Details

  • Original title: Physiological and mechanical properties of kiwifruit tissue associated with texture change during cool storage.
  • Record ID : 1995-2961
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 119 - n. 5
  • Publication date: 1994/09
  • Document available for consultation in the library of the IIR headquarters only.

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