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Isothermal calorimetry approach to evaluate the effect of tissue wounding on vegetable metabolism

Publiceringsår: 2005
Språk: Engelska
Sidor: 1977-1982
Publikation/Tidskrift/Serie: Proceedings of the 5th International Postharvest Symposium, Vols 1-3
Nummer: 682
Dokumenttyp: Konferensbidrag
Förlag: International Society for Horticultural Science (ISHS)


We have made a study by isothermal calorimetry of the heat production response of root and tuber tissue to wounding. Samples with different surface to volume ratios were prepared from carrots, potatoes and swedes (rutabaga) and the overall metabolic heat was measured in closed glass ampoules in a TAM Air isothermal calorimeter. The evaluation was made by assuming that a certain heat production rate per volume tissue was associated with the normal metabolic activity, and that another heat production rate per surface area was associated with the wound response. The results showed that the wound response part was high; in some cases almost half the heat came from the wound response and not from the ordinary metabolic activity. Measurements such as the ones shown here can be used to understand the effect of wound-induced metabolism in produce quality changes and packaging design.


  • Food Engineering
  • Materials Engineering
  • fresh-cut
  • wounding stress
  • metabolic heat
  • potatoes
  • root vegetables


5th International Postharvest Symposium
  • ISSN: 0567-7572

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