Effects of temperature and water relations on carrots and radish tuber texture
(2004) In Journal of Applied Botany and Food Quality / Angewandte Botanik 78(1). p.11-17- Abstract
- Tissue firmness and stiffness are functions of tissue and cell wall structure, water status and temperature, and their interactions. This investigation elaborates the physiological basics of temperature and water status effects on firmness of fresh intact carrots and radish tubers. The results can add to a better understanding of the mechanical properties at least of these succulent plant storage organs. Water potential of intact carrot roots and radish tubers was measured with a pressure bomb, firmness was determined as the force necessary to cut the entire tuber perpendicularly to the length axis with a microtome knife adapted to a universal testing machine, and osmotic potential psychrometrically in expressed tissue sap. Hence, volume... (More)
- Tissue firmness and stiffness are functions of tissue and cell wall structure, water status and temperature, and their interactions. This investigation elaborates the physiological basics of temperature and water status effects on firmness of fresh intact carrots and radish tubers. The results can add to a better understanding of the mechanical properties at least of these succulent plant storage organs. Water potential of intact carrot roots and radish tubers was measured with a pressure bomb, firmness was determined as the force necessary to cut the entire tuber perpendicularly to the length axis with a microtome knife adapted to a universal testing machine, and osmotic potential psychrometrically in expressed tissue sap. Hence, volume averaged pressure potential or turgor could be calculated from water potential and osmotic potential data. Water potential and turgor were positively correlated with cutting force in both species. Beyond wilting, the variation of cutting force with declining water potential was less pronounced. In carrot but not in radish tubers, cutting force and turgor were higher at lower tissue temperature (ca 10degreesC compared to ca 20degreesC). On the other hand, temperature did not influence the relationship between water status and texture in radish. In contrast, tuber development led to an increase in cutting force. From the presented results it seems obvious that the temperature effect on cutting force in carrots is mediated by affecting cell wall properties and not water status. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/139175
- author
- Herppich, W B ; Herold, B ; Geyer, M and Gomez, Federico LU
- organization
- publishing date
- 2004
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Journal of Applied Botany and Food Quality / Angewandte Botanik
- volume
- 78
- issue
- 1
- pages
- 11 - 17
- publisher
- Wiley-Blackwell
- external identifiers
-
- wos:000223030700003
- scopus:2542432546
- ISSN
- 1439-040X
- language
- English
- LU publication?
- yes
- id
- a845fee1-fc37-48c5-9dcd-046721d4f876 (old id 139175)
- alternative location
- http://www.angewandtebotanik.de/zeitschrift.htm
- date added to LUP
- 2016-04-01 12:17:40
- date last changed
- 2025-04-04 14:26:52
@article{a845fee1-fc37-48c5-9dcd-046721d4f876,
abstract = {{Tissue firmness and stiffness are functions of tissue and cell wall structure, water status and temperature, and their interactions. This investigation elaborates the physiological basics of temperature and water status effects on firmness of fresh intact carrots and radish tubers. The results can add to a better understanding of the mechanical properties at least of these succulent plant storage organs. Water potential of intact carrot roots and radish tubers was measured with a pressure bomb, firmness was determined as the force necessary to cut the entire tuber perpendicularly to the length axis with a microtome knife adapted to a universal testing machine, and osmotic potential psychrometrically in expressed tissue sap. Hence, volume averaged pressure potential or turgor could be calculated from water potential and osmotic potential data. Water potential and turgor were positively correlated with cutting force in both species. Beyond wilting, the variation of cutting force with declining water potential was less pronounced. In carrot but not in radish tubers, cutting force and turgor were higher at lower tissue temperature (ca 10degreesC compared to ca 20degreesC). On the other hand, temperature did not influence the relationship between water status and texture in radish. In contrast, tuber development led to an increase in cutting force. From the presented results it seems obvious that the temperature effect on cutting force in carrots is mediated by affecting cell wall properties and not water status.}},
author = {{Herppich, W B and Herold, B and Geyer, M and Gomez, Federico}},
issn = {{1439-040X}},
language = {{eng}},
number = {{1}},
pages = {{11--17}},
publisher = {{Wiley-Blackwell}},
series = {{Journal of Applied Botany and Food Quality / Angewandte Botanik}},
title = {{Effects of temperature and water relations on carrots and radish tuber texture}},
url = {{http://www.angewandtebotanik.de/zeitschrift.htm}},
volume = {{78}},
year = {{2004}},
}