A novel method for 3-D microstructure modeling of pome fruit tissue using synchrotron radiation tomography images

Mebatsion, Hibru Kelemu; Verboven, Pieter; Endalew, Ayenew Melese; Billen, Johan; Ho, Quang Tri; Nicolaı̈, Bart

doi:10.1016/j.jfoodeng.2009.01.008

Cited by 61 publications

(33 citation statements)

References 23 publications

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“…Morphogenesis is not modeled explicitly: As in the case of plant models, the initial architecture of the fruit tissues and vascular system are imposed to the model; cell division and differentiation phases are assumed to be completed, so that tissue identity remains stable over the entire simulation. Similarly, fruit microstructure is not explicitly modeled (Mebatsion et al, 2009; Fanta et al, 2014; Ho et al, 2016): Water and dry matter exchange between internal tetrahedra is represented as a simple diffusion process, with an effective homogeneous diffusion coefficient (Ho et al, 2010). The focus is set on the biophysical description of tissue expansion as driven by turgor pressure.…”

Section: Discussionmentioning

confidence: 99%

Integrating Physiology and Architecture in Models of Fruit Expansion

et al. 2016

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Architectural properties of a fruit, such as its shape, vascular patterns, and skin morphology, play a significant role in determining the distributions of water, carbohydrates, and nutrients inside the fruit. Understanding the impact of these properties on fruit quality is difficult because they develop over time and are highly dependent on both genetic and environmental controls. We present a 3D functional-structural fruit model that can be used to investigate effects of the principle architectural properties on fruit quality. We use a three step modeling pipeline in the OpenAlea platform: (1) creating a 3D volumetric mesh representation of the internal and external fruit structure, (2) generating a complex network of vasculature that is embedded within this mesh, and (3) integrating aspects of the fruit's function, such as water and dry matter transport, with the fruit's structure. We restrict our approach to the phase where fruit growth is mostly due to cell expansion and the fruit has already differentiated into different tissue types. We show how fruit shape affects vascular patterns and, as a consequence, the distribution of sugar/water in tomato fruit. Furthermore, we show that strong interaction between tomato fruit shape and vessel density induces, independently of size, an important and contrasted gradient of water supply from the pedicel to the blossom end of the fruit. We also demonstrate how skin morphology related to microcracking distribution affects the distribution of water and sugars inside nectarine fruit. Our results show that such a generic model permits detailed studies of various, unexplored architectural features affecting fruit quality development.

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Section: Discussionmentioning

confidence: 99%

Integrating Physiology and Architecture in Models of Fruit Expansion

et al. 2016

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“…It would be interesting to extend this range and to compare the MRI and X-ray methods for lower porosity values. Therefore, other fruit models, such as the pear, which is characterised by lower porosity than apples (19% for apples and 8% for pears [33]), will be used in our subsequent studies. Secondly, we considered in this study that 10 μm 3 /voxel resolution of X-ray images was appropriate to estimate the "reference" porosity and thus to validate the MRI method.…”

Section: Discussionmentioning

confidence: 99%

Quantification of microporosity in fruit by MRI at various magnetic fields: comparison with X-ray microtomography

Musse

Guio

Quellec

et al. 2010

Magnetic Resonance Imaging

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“…However, shrinkage is strongly dependent on changes in the microstructure of dried products. Some efforts have been made to characterize the pore structure of some fruit and vegetables, mainly apples [23][24][25][26]10] , and the relationship of the pore structure with the drying process [9,[27][28][29] . Chen et al [30] carried out an experiment to study in situ microstructural changes of apple tissues during drying at low pressure followed by wetting through an environmental scanning electron microscope (ESEM).…”

Section: Introductionmentioning

confidence: 99%

Microstructural Changes of Apples (Granny Smith) During Drying: Visual Microstructural Changes and Possible Explanation from Capillary Pressure Data

2014

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The relationship between water content and capillary pressure and the microstructural changes in apples (Granny Smith) during drying was studied. Apples were dried in a pilot tray dryer and samples, with different moisture contents, were put in liquid nitrogen. The remaining water was eliminated by the critical point method to avoid structural changes and samples were then observed by SEM. It was possible to characterize the internal space of the apples during drying and find a relationship between the drying rate and microstructural changes. We postulate that shrinkage during drying is mainly due to changes in capillary pressure.

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A novel method for 3-D microstructure modeling of pome fruit tissue using synchrotron radiation tomography images

Cited by 61 publications

References 23 publications

Integrating Physiology and Architecture in Models of Fruit Expansion

Integrating Physiology and Architecture in Models of Fruit Expansion

Quantification of microporosity in fruit by MRI at various magnetic fields: comparison with X-ray microtomography

Microstructural Changes of Apples (Granny Smith) During Drying: Visual Microstructural Changes and Possible Explanation from Capillary Pressure Data

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