Viscoelastic behavior of yellow pitahaya treated with 1-MCP

Torres‐Valenzuela, Laura Sofía; Ayala-Aponte, Alfredo; Serna-Cock, Liliana

doi:10.15446/dyna.v83n196.50402

Cited by 1 publication

(3 citation statements)

References 24 publications

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“…(Herak et al., 2015). Whereas other authors reported that Peleg model represents better experimental data for pitahaya (Torres‐Valenzuela et al., 2016) and cherries (Moghimi et al., 2011). Differences depend on the type of fruit and ripening stage; the experimental procedure; different instruments used; and parameter conditions, such as test speed, test time, and force (Alirezaei et al., 2013).…”

Section: Resultsmentioning

confidence: 94%

“…Published studies reported that Maxwell model represents better experimental data in different food matrixes, such as date fruits (Alirezaei et al, 2013;Hassan et al, 2005), kashar cheese (Karaman et al, 2016), papaya, mango, banana (Torres et al, 2012), and seeds of Jatropha curcas L. (Herak et al, 2015). Whereas other authors reported that Peleg model represents better experimental data for pitahaya (Torres-Valenzuela et al, 2016) and cherries (Moghimi et al, 2011). Differences depend on the type of fruit and ripening stage; the experimental procedure; different instruments used; and parameter conditions, such as test speed, test time, and force (Alirezaei et al, 2013).…”

Section: Elastic and Viscous Elementsmentioning

confidence: 99%

“…Viscous and elastic elements have been estimated by applying relaxation tests (Yildiz et al., 2013), performed by a step deformation of the sample through tension, compression, or any test configuration (Peleg, 1987). The generalized Maxwell (Li, Miao, & Andrews, 2017) and Peleg models (Peleg, 1979) have been applied to describe and predict viscous and elastic parameters in several agricultural matrices, such as date fruits (Alirezaei et al., 2013; Hassan, Alhamdan, & Elansari, 2005), cherries (Moghimi, Saiedirad, & Moghadam, 2011), papaya (Torres, Montes, Pérez, & Andrade, 2012; Torres‐Valenzuela, Ayala‐Aponte, & Serna‐Cock, 2016), jatropha (Herak, Kabutey, Choteborsky, Petru, & Sigalingging, 2015), and cheese (Karaman, Yilmaz, Toker, & Dogan, 2016). Additionally, the physical meaning of the viscous and elastic elements of the Maxwell model has been discussed for materials, such as kashar cheese (Karaman et al., 2016) and dietary fiber systems of wheat starch (Yildiz et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

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Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

Sánchez

Gutiérrez-López

Cáez-Ramírez

2020

Journal of Food Science

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Papaya fruit, widely consumed around the world, is mechanically and structurally affected by several enzymatic processes during ripening, where pectin methylesterase plays a key role. Hence, the aim of this work was to evaluate possible correlations among physicochemical changes, mechanical parameters, viscoelastic behavior, and enzyme activity of pectin methylesterase to provide information about the softening phenomenon by applying the Maxwell and Peleg models. Mechanical parameters were estimated by texture profile analysis, enzyme activity by Michaelis–Menten parameters, and viscoelastic behavior by relaxation test responses fitted to these models. The Maxwell model described properly mechanical changes during ripening, displaying a better adjustment (R2 > 0.97) than the Peleg model (0.80 < R2 < 0.84). Pearson correlation analysis (P ≤ 0.01) indicated an inversely proportional relation among firmness, total soluble solids, and the first elastic element of the Maxwell model. Besides, the PME Michaelis–Menten affinity constant showed a correlation between the first elastic element and the first viscoelastic element of the Maxwell model. Findings of this work pointed out that the first Maxwell elastic element could explain structural changes as papaya ripening advance, associated with pectin methylesterase activity, cell wall disruption, and cell assembling into the tissue. Practical Application Mechanical and viscoelastic behavior of papaya fruit tissue were described by the Maxwell model associating both viscous and elastic elements to the softening process. The results provide background and practical knowledge to describe structural changes during the ripening process of papaya depending on its enzymatic activity. Outcomes could be further applied to understand changes in other fruits or food matrixes that soften during postharvest, storage, and food chain supply processes.

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