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Cold acclimation of carrots during storage mechanical properties and antifreezing protein.

Gomez, Federico LU ; Sommarin, Marianne LU ; Gekas, Vassilis LU and Sjöholm, Ingegerd LU (2003) In Acta horticulturae : technical communications of ISHS 599. p.699-703
Abstract
Changes in the composition of carrot cell wall proteins were investigated, associating metabolic changes during long-term storage with changes in mechanical properties. Harvested carrots accumulate an antifreezing protein in their cell walls reaching a maximum level after 12 weeks of storage at 0°C, followed by a gradual decrease. During the same period of time, there is a decrease in the slicing force during the first 7 weeks of storage followed by an increase until the 12th week. The appearance and accumulation of the antifreezing protein suggest that structural changes leading to changes in mechanical properties during the first 12 weeks of storage might be associated with a cold acclimation process.
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
in
Acta horticulturae : technical communications of ISHS
editor
Verlinden, B.E.; Nicolai, B.M.; De Baerdemaeker, J.; ; and
volume
599
pages
699 - 703
publisher
International society for horticultural science
external identifiers
  • wos:000182076400091
  • scopus:0346828725
ISSN
0567-7572
language
English
LU publication?
yes
id
805ab1c3-c600-40ff-b2e1-6c8c23552aef (old id 527749)
alternative location
http://www.actahort.org/books/599/599_91.htm
date added to LUP
2007-09-18 09:24:42
date last changed
2018-08-12 04:06:50
@inproceedings{805ab1c3-c600-40ff-b2e1-6c8c23552aef,
  abstract     = {Changes in the composition of carrot cell wall proteins were investigated, associating metabolic changes during long-term storage with changes in mechanical properties. Harvested carrots accumulate an antifreezing protein in their cell walls reaching a maximum level after 12 weeks of storage at 0°C, followed by a gradual decrease. During the same period of time, there is a decrease in the slicing force during the first 7 weeks of storage followed by an increase until the 12th week. The appearance and accumulation of the antifreezing protein suggest that structural changes leading to changes in mechanical properties during the first 12 weeks of storage might be associated with a cold acclimation process.},
  author       = {Gomez, Federico and Sommarin, Marianne and Gekas, Vassilis and Sjöholm, Ingegerd},
  booktitle    = {Acta horticulturae : technical communications of ISHS},
  editor       = {Verlinden, B.E. and Nicolai, B.M. and De Baerdemaeker, J.},
  issn         = {0567-7572},
  language     = {eng},
  pages        = {699--703},
  publisher    = {International society for horticultural science},
  title        = {Cold acclimation of carrots during storage mechanical properties and antifreezing protein.},
  volume       = {599},
  year         = {2003},
}