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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) 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
; ; and
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
host publication
Acta horticulturae : technical communications of ISHS
editor
Verlinden, B.E. ; Nicolai, B.M. and De Baerdemaeker, J.
volume
599
pages
699 - 703
publisher
International Society for Horticultural Science (ISHS)
external identifiers
  • wos:000182076400091
  • scopus:0346828725
ISSN
0567-7572
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Food Technology (011001017), Center for Chemistry and Chemical Engineering (011001000)
id
805ab1c3-c600-40ff-b2e1-6c8c23552aef (old id 527749)
alternative location
http://www.actahort.org/books/599/599_91.htm
date added to LUP
2016-04-01 16:13:43
date last changed
2023-09-04 14:50:05
@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 (ISHS)}},
  title        = {{Cold acclimation of carrots during storage mechanical properties and antifreezing protein.}},
  url          = {{http://www.actahort.org/books/599/599_91.htm}},
  volume       = {{599}},
  year         = {{2003}},
}