Related Experiment Videos
Direct current electrical field effects on intact plant organs
R Zvitov1, A Schwartz, E Zamski
1Institute of Biochemistry, Food Science and Human Nutrition, The Hebrew University of Jerusalem, Faculty of Agricultural, Food and Environmental Quality Sciences, P.O. Box 12, Rehovot 76100, Israel.
Biotechnology Progress
|June 7, 2003
Summary
Applying a low DC electrical field to plant tissues caused stomatal opening and mineral leakage. This nonthermal method shows potential for food processing, preserving fresh quality and reducing browning.
Area of Science:
- Plant Physiology
- Food Science
- Biophysics
Background:
- Plant tissues exhibit complex responses to external stimuli.
- Understanding cellular turgor dynamics is crucial for plant tissue manipulation.
- Nonthermal processing methods offer advantages in food quality preservation.
Purpose of the Study:
- To investigate the effects of low DC electrical fields on intact plant tissues.
- To explore the potential of electrical field treatment in food processing applications.
- To elucidate the mechanisms behind electrical field-induced changes in plant cells.
Main Methods:
- Application of a low direct current (DC) electrical field to various plant tissues (hypocotyls, radicles, cotyledons, leaves).
- Microscopic observation of stomatal aperture changes in treated leaf tissues.
- Measurement of mineral ion and pigment (betanin) leakage from treated tissues.
- Spectrophotometric analysis of pigment concentration in immersion solutions.
Main Results:
- Electrical field treatment induced stomatal opening in leaves, likely due to differential effects on guard and epidermal cell turgor.
- Significant leakage of minerals (potassium, sodium, calcium, sulfur) was detected from treated leaves.
- Betanin pigment leakage increased with the duration of electrical field application in red beet roots.
- The treatment is nonthermal and showed potential for initial food drying.
Conclusions:
- Low DC electrical fields can induce physiological changes in plant tissues, including altered turgor and increased membrane permeability.
- This nonthermal electrical treatment offers a promising approach for food processing, potentially enhancing quality by maintaining a 'like-fresh' state.
- Further understanding of the underlying mechanisms is essential for optimizing and controlling electrical field applications in food preservation and drying.