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Physicochemical properties and structural changes in vegetative tissues as affected by a direct current electrical
1Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel.
Biotechnology Progress
|December 12, 2001
Summary
Applying direct current to plant tissues caused significant weight loss and reduced browning. This electrical shrinkage method shows potential for initial drying and preventing enzymatic browning in produce.
Area of Science:
- Food Science
- Agricultural Engineering
- Biophysics
Background:
- Enzymatic browning and water content are critical factors in post-harvest produce quality.
- Traditional methods for browning prevention and drying can be energy-intensive or affect produce quality.
Purpose of the Study:
- To investigate the effects of direct current electrical field application on vegetative tissues.
- To assess the potential of electrical treatment for reducing weight and preventing browning in produce.
Main Methods:
- Cylindrical samples of potato, sweet potato, kohlrabi, radish, and pear were subjected to a direct current (DC) electric field (40 V/cm for 1 min).
- A custom apparatus allowed for the use of various electrode shapes.
- Weight loss, tissue morphology, and browning (L values) were analyzed.
Main Results:
- Significant weight loss occurred, ranging from 2.7% in sweet potato to 38.4% in pear, influenced by tissue mechanical properties.
- Electrical treatment induced pore formation (anode) and cell sealing (cathode).
- Treated potato samples exhibited reduced browning (higher L values) and weight loss correlated with current intensity and electrode geometry.
Conclusions:
- Electrical shrinkage is an effective method for reducing water content in various plant tissues.
- The technique shows promise for initial drying of produce and offers potential for enzymatic browning prevention, possibly replacing conventional methods.