Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves

Detalhes bibliográficos
Autor(a) principal: Phoon, Pui Yeu
Data de Publicação: 2008
Outros Autores: Gómez Galindo, Federico, Vicente, A. A., Dejmek, Petr
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/9100
Resumo: Pulsed electric fields in combination with vacuum infusion have been utilized to impregnate cells with trehalose, aiming at substantially improving the freezing tolerance of spinach leaves. Spinach samples were first treated with ten trains of bi-polar, rectangular electric field pulses with a nominal electric field strength of 580 V/cm and immediately immersed in a 40% (w/w) solution of trehalose under vacuum for 20 min. The samples were kept in the trehalose solution for 2.5 h at atmospheric pressure, immersed in deionised water at 4 ºC overnight, frozen in liquid nitrogen and thawed in water at room temperature. The leaves were evaluated for cell damage with microscopic observations and wilting tests. The results provided evidence that the impregnation with trehalose by the combined actions of electric fields and vacuum impregnation drastically improved the freezing tolerance of the spinach leaves.
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spelling Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leavesPulsed electric fieldsVacuum impregnationCryoprotectionCold stressScience & TechnologyPulsed electric fields in combination with vacuum infusion have been utilized to impregnate cells with trehalose, aiming at substantially improving the freezing tolerance of spinach leaves. Spinach samples were first treated with ten trains of bi-polar, rectangular electric field pulses with a nominal electric field strength of 580 V/cm and immediately immersed in a 40% (w/w) solution of trehalose under vacuum for 20 min. The samples were kept in the trehalose solution for 2.5 h at atmospheric pressure, immersed in deionised water at 4 ºC overnight, frozen in liquid nitrogen and thawed in water at room temperature. The leaves were evaluated for cell damage with microscopic observations and wilting tests. The results provided evidence that the impregnation with trehalose by the combined actions of electric fields and vacuum impregnation drastically improved the freezing tolerance of the spinach leaves.Elsevier Ltd.Universidade do MinhoPhoon, Pui YeuGómez Galindo, FedericoVicente, A. A.Dejmek, Petr2008-092008-09-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/9100eng"Journal of Food Engineering". ISSN 0260-8774. 88:1 (Sept. 2008) 144-148.0260-877410.1016/j.jfoodeng.2007.12.016info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:42:49Zoai:repositorium.sdum.uminho.pt:1822/9100Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:40:09.776450Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
title Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
spellingShingle Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
Phoon, Pui Yeu
Pulsed electric fields
Vacuum impregnation
Cryoprotection
Cold stress
Science & Technology
title_short Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
title_full Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
title_fullStr Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
title_full_unstemmed Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
title_sort Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
author Phoon, Pui Yeu
author_facet Phoon, Pui Yeu
Gómez Galindo, Federico
Vicente, A. A.
Dejmek, Petr
author_role author
author2 Gómez Galindo, Federico
Vicente, A. A.
Dejmek, Petr
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Phoon, Pui Yeu
Gómez Galindo, Federico
Vicente, A. A.
Dejmek, Petr
dc.subject.por.fl_str_mv Pulsed electric fields
Vacuum impregnation
Cryoprotection
Cold stress
Science & Technology
topic Pulsed electric fields
Vacuum impregnation
Cryoprotection
Cold stress
Science & Technology
description Pulsed electric fields in combination with vacuum infusion have been utilized to impregnate cells with trehalose, aiming at substantially improving the freezing tolerance of spinach leaves. Spinach samples were first treated with ten trains of bi-polar, rectangular electric field pulses with a nominal electric field strength of 580 V/cm and immediately immersed in a 40% (w/w) solution of trehalose under vacuum for 20 min. The samples were kept in the trehalose solution for 2.5 h at atmospheric pressure, immersed in deionised water at 4 ºC overnight, frozen in liquid nitrogen and thawed in water at room temperature. The leaves were evaluated for cell damage with microscopic observations and wilting tests. The results provided evidence that the impregnation with trehalose by the combined actions of electric fields and vacuum impregnation drastically improved the freezing tolerance of the spinach leaves.
publishDate 2008
dc.date.none.fl_str_mv 2008-09
2008-09-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/9100
url http://hdl.handle.net/1822/9100
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Journal of Food Engineering". ISSN 0260-8774. 88:1 (Sept. 2008) 144-148.
0260-8774
10.1016/j.jfoodeng.2007.12.016
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier Ltd.
publisher.none.fl_str_mv Elsevier Ltd.
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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