The distribution of mechanical resistance in potato tuber tissues

Sadowska, Jadwiga; Fornal, J.; Zgórska, K

doi:10.1016/j.postharvbio.2007.09.018

Cited by 16 publications

(14 citation statements)

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“…These higher values and greater variation may be related to the accumulation of vascular tissue at the stem or attachment end of the tuber. 6,22 These differences in tissue architecture were confirmed by light microscopy (results not shown).…”

Section: Resultsmentioning

confidence: 59%

“…Tubers from all cultivars or lines showed higher work done and peak force values in cubes from the attachment or stem end of the tuber. As this has been noted before, 6,22 then it is possible that all varieties have these different intra-tuber textural properties and this could cause textural inconsistency in cooked and mashed potato products. Sufficient cooking of the attachment end tissues may require more heating, which would increase energy costs.…”

Section: Resultsmentioning

confidence: 80%

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Discerning intra-tuber differences in textural properties in cooked Solanum tuberosum group Tuberosum and group Phureja tubers

Ross¹,

McDougall²,

Vincent

et al. 2010

J. Sci. Food Agric.

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Section: Resultsmentioning

confidence: 59%

Section: Resultsmentioning

confidence: 80%

Discerning intra-tuber differences in textural properties in cooked Solanum tuberosum group Tuberosum and group Phureja tubers

Ross¹,

McDougall²,

Vincent

et al. 2010

J. Sci. Food Agric.

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“…The force values for the test in the perpendicular direction to the stolon -top axis were lower in each case than those obtained in the parallel direction test, as shown by Sadowska et al (2008). This could largely result from the difference between the size and shape in the tissue of potato tubers.…”

Section: Resultsmentioning

confidence: 66%

“…This could largely result from the difference between the size and shape in the tissue of potato tubers. Sadowska et al (2008) conducted these investigations for tubers of various sizes and shapes. This may explain the fact that for each type of the core they obtained differences in the measured strength of the test depending on the direction in which the test was conducted.…”

Section: Resultsmentioning

confidence: 99%

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Cell orientation in potato tuber parenchyma tissue

Gancarz

Konstankiewicz

Zgórska

2014

International Agrophysics

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A b s t r a c t. The paper presents the results of the research of the size and shape of parenchyma tissue cells in potato tubers depending on the direction and site of sampling in tubers. An optical confocal microscope was used to observe samples in their natural state. The investigation was carried out for 1 mm thick samples cut from cylindrical samples (10x10 mm) taken in two mutually perpendicular directions of the inner and outer core of each variety. The analysis was done ten times.The methods developed for the composition and image analysis ensure obtaining a sufficient number of cells to determine tissue structure parameters (surface, shape, elongation and number of cells per 1 mm 2 ) and decays of these parameters were obtained. Statistical analysis was performed using the l-Kolmogorov-Smirnov compliance test. A relationship between the direction of sampling and the size and shape of the inner core of cells was found. Greater surface area and elongation of the inner core cells for the longitudinal direction in the tuber (stolon -top) was demonstrated. There was no such a correlation for the outer core in the tubers of the cultivars examined.K e y w o r d s: microstructure, cell parameters, image analysis, potato INTRODUCTIONConsumers requirements concerning the quality of raw material and product as well as increasing competitiveness on the market encourages food producers to use better agricultural plant materials and improve their quality. The stability of morphological, chemical, empirical, and physical features decides about the quality of raw material and its usefulness for processing. Features such as colour, firmness, shape, size, and taste are critical for consumers choice. During the production process ie growth, harvest, transport, sorting, and storage, raw materials are exposed to stress, which can cause damage (Blahovec and idová, 2004), visible as bruises, discoloration, or cracks that lead to a decline in the quality of raw material and end product as well as huge economic losses (Baranowski et al., 2012). If the damage is visible on the exterior side, it is easily detectable during the sorting stage. However, when the damage occurs inside the object, it is very difficult or in many cases impossible to detect (Baranowski et al., 2009;Blahovec, 2006).Studies conducted so far have confirmed the influence of the size and shape of fruits and vegetables and the site in the object on the formation of damage to their both external and internal tissues (Mohsenin, 1986).The structure of raw material is a very important feature that affects other properties of fruits and vegetables (Aguilera, 2005). Quality losses of raw material are connected with damage to cellular structure. The features of structure have a major effect on appearance of damage (Baritelle and Hyde, 1999).Many investigations show that, among others, the variety, tissue type, time of harvest, and storage exert an effect on the microstructure of plant tissue and that the microstructure undergoes changes during the impact (Chassagne-...

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Evaluation of dry matter content in intact potatoes using different optical sensing modes

Wang

Tian

et al. 2022

Food Measure

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The distribution of mechanical resistance in potato tuber tissues

Cited by 16 publications

References 14 publications

Discerning intra-tuber differences in textural properties in cooked Solanum tuberosum group Tuberosum and group Phureja tubers

Discerning intra-tuber differences in textural properties in cooked Solanum tuberosum group Tuberosum and group Phureja tubers

Cell orientation in potato tuber parenchyma tissue

Evaluation of dry matter content in intact potatoes using different optical sensing modes

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