2011
DOI: 10.1016/j.ifset.2011.04.001
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High pressure carbon dioxide treatment for fresh-cut carrot slices

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Cited by 75 publications
(41 citation statements)
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“…HPCD caused a significant increase of relative electrolyte leakage in carrot slices (Bi et al, 2011), which indicated HPCD resulted in physical membrane damage to cell structures. However, the firmness of fresh-cut carrot slices was increased by 11.0-25.8% after HPCD immediately, and then its largest loss of 7.9% was obtained at 5 MPa and 20 • C for 15 min (Bi et al, 2011). Except the firmness loss from HPCD-induced physical damage to cell Downloaded by [Laurentian University] at 18:54 07 December 2014 structures, an increase in firmness was observed and could be attributed to the activation of PME.…”
Section: Fresh-cut Fruits and Vegetablesmentioning
confidence: 95%
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“…HPCD caused a significant increase of relative electrolyte leakage in carrot slices (Bi et al, 2011), which indicated HPCD resulted in physical membrane damage to cell structures. However, the firmness of fresh-cut carrot slices was increased by 11.0-25.8% after HPCD immediately, and then its largest loss of 7.9% was obtained at 5 MPa and 20 • C for 15 min (Bi et al, 2011). Except the firmness loss from HPCD-induced physical damage to cell Downloaded by [Laurentian University] at 18:54 07 December 2014 structures, an increase in firmness was observed and could be attributed to the activation of PME.…”
Section: Fresh-cut Fruits and Vegetablesmentioning
confidence: 95%
“…Except the firmness loss from HPCD-induced physical damage to cell Downloaded by [Laurentian University] at 18:54 07 December 2014 structures, an increase in firmness was observed and could be attributed to the activation of PME. Bi et al (2011) reported that HPCD increased the activity of PME by 27.2-32.9% in carrot slices. PME hydrolyzed the methyl ester linkages in pectin molecules, releasing methanol and free galacturonic acid moieties and the resulting free carboxyl groups may then form cross-links between pectin polymers through salt-bridge formation with divalent cations (notably Ca 2+ ) naturally present in the tissues (Ni et al, 2005).…”
Section: Fresh-cut Fruits and Vegetablesmentioning
confidence: 97%
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“…POD activity was measured according to the method of Bi et al (2011) with slight modification. Crude extract (0.5 ml) was transferred to a colorimetric tube containing 2 ml guaiacol solution (0.05% in 0.2 mol/l phosphate buffer, pH 6.5) and water bath heated at 30°C for 5 min.…”
Section: Measurement Of Pod Activitymentioning
confidence: 99%
“…Bi et al (2011) avaliaram o efeito do tratamento com CO 2 supercrítico na inativação dos micro-organismos naturalmente presentes em cenouras frescas fatiadas, nas condições experimentais de 50 bar, 20ºC e tempo de 20 minutos. As reduções foram de 1,86 Log para a contagem de aeróbios e 1,25 Log para a contagem de bolores e leveduras.…”
Section: Introductionunclassified