Impact of Heating on Carrot Firmness: Contribution of Cellular Turgor

Fresh-cut cantaloupe: effects of CaCl2 dips and heat treatments on firmness and metabolic activity

“…Although we did not evaluate electrolyte leakage or membrane damage, we consider that the calcium chloride dips were probably not hot enough to provoke an alteration of membrane function as observed by Greve et al (1994), or long enough to provoke electrolyte leakage as observed by Simon (1977). Greve et al (1994) observed that carrot discs lost firmness after 3 min of cooking in boiling water as a consequence of membrane disruption which eliminated the turgor component of texture.…”

“…Greve et al (1994) observed that carrot discs lost firmness after 3 min of cooking in boiling water as a consequence of membrane disruption which eliminated the turgor component of texture. Simon (1977) observed that leakage from melon tissue placed in water at room temperature was as rapid and extensive as that from apples, which lost 90% of their electrolytes and soluble carbohydrates in 2 -3 h. Our conditions were mild compared with those used by Greve et al (1994) and Simon (1977).…”

Determination of Dehydration Pattern and Sensory Properties variation of Blanched and Un-blanched, Cut and Whole Moringa olifera Leaves

“…And the weight loss is higher in blanched samples compared to the un-blanched. According to Greve et al [16] and Waldron et al [17], cells lose their wall integrity during blanching process and thus the water removal is higher. Apart from that, certain volatile compounds and water soluble nutrients such as certain vitamins like vitamin C and minerals can be loss during blanching process which can also reduce the dry matter content of the samples up to some extent.…”

Impact of cooking on apricot texture as a function of cultivar and maturity

“…It also caused a reshuffling of the scale of texture of apricot varieties, as their hierarchy after thermal treatment was not fully in agreement with the one observed in fresh fruit, as observed by Ella Missang et al (2011) on steamed apricots or Bourles, Mehinagic, Courthaudon, and Jourjon (2009) observed on vacuum-cooked apple. Thermal treatments soften the tissue by decreasing turgor pressure (Greve et al, 1994), and by solubilizing cell wall pectic substances, which separate the vegetable cells (Van Buren, 1979). Previous studies have shown that the mechanical strength of plant cells is provided by pressurization and biochemical changes of the pectic substances of cell wall (Nguyen et al, 2010).…”