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Pulsed electric field reduces the permeability of potato cell wall

In English

Författare

Summary, in English

The effect of the application of pulsed electric fields to potato tissue on the diffusion of the fluorescent dye FMI-43 through the cell wall was studied. Potato tissue was subjected to field strengths ranging from 30 to 500 V/cm, with one 1 ms rectangular pulse, before application of FM1-43 and microscopic examination. Our results show a slower diffusion of FM1-43 in the electropulsed tissue when compared with that in the non-pulsed tissue, suggesting that the electric field decreased the cell wall permeability. This is a fast response that is already detected within 30 s after the delivery of the electric field. This response was mimicked by exogenous H2O2 and blocked by sodium azide, an inhibitor of the production of H2O2 by peroxidases.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2008

Språk

Engelska

Sidor

296-301

Publikation/Tidskrift/Serie

Bioelectromagnetics

Volym

29

Issue

4

Dokumenttyp

Artikel i tidskrift

Förlag

John Wiley & Sons Inc.

Ämne

  • Food Engineering

Nyckelord

  • oxidative cross-linking
  • stress
  • electric fields
  • cell wall
  • FM1-43

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0197-8462