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Influence of Storage at 4°C on the Stability of High Hydrostatic Pressure Treated Onion

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Influence of Storage at 4°C on the Stability of High Hydrostatic Pressure Treated Onion

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dc.contributor.author Vázquez Gutiérrez, José Luis es_ES
dc.contributor.author Hernández Carrión, María es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2016-12-15T13:10:06Z
dc.date.available 2016-12-15T13:10:06Z
dc.date.issued 2014
dc.identifier.issn 1212-1800
dc.identifier.uri http://hdl.handle.net/10251/75250
dc.description.abstract [EN] The effects of refrigerated storage on the microstructure and physicochemical properties of high hydrostatic pressure (HHP) treated onion were evaluated. Onion was submitted to 100 MPa at 50°C or 400 MPa at 25°C for 5 min, and stored for 28 days at 4°C. Electron microscopy techniques and light microscopy were used for the microstructural study. Total soluble phenolics, soluble protein percentage, and shear force were also studied. HHP treatments affected the cell wall and membrane permeability, favouring the diffusion of soluble material to the apoplast. Storage at 4°C also caused important structural degradation in the HHP-treated samples, which was higher when 400 MPa at 25°C were applied and led to physico-chemical changes during the first week of storage. Interactions between phenolics and solubilised cell wall material or proteins could explain the decrease in soluble phenolics and proteins during storage. es_ES
dc.description.sponsorship Supported by the Spanish Government, Grant No. AGL2008-04-798-C02-02, and the Spanish Government and the UPV for two predoctoral grants.
dc.language Inglés es_ES
dc.publisher CZECH ACADEMY AGRICULTURAL SCIENCES es_ES
dc.relation MICINN/AGL2008-04-798-0O2-02 es_ES
dc.relation.ispartof Czech Journal of Food Sciences es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Allium cepa es_ES
dc.subject Postharvest processing es_ES
dc.subject Phenolics es_ES
dc.subject Protein es_ES
dc.subject Shelf life es_ES
dc.subject Microstructure es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of Storage at 4°C on the Stability of High Hydrostatic Pressure Treated Onion es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.17221/471/2012-CJFS
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Vázquez Gutiérrez, JL.; Hernández Carrión, M.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2014). Influence of Storage at 4°C on the Stability of High Hydrostatic Pressure Treated Onion. Czech Journal of Food Sciences. 32(1):96-101. http://hdl.handle.net/10251/75250 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.17221/471/2012-CJFS es_ES
dc.description.upvformatpinicio 96 es_ES
dc.description.upvformatpfin 101 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 32 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 277660 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación


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