Characterisation of Ripening and Pressure-Induced Changes in Tomato Pericarp Using NMR Relaxometry

被引：14
|
作者：
Marigheto, N. A. [1 ]
Moates, G. K. [1 ]
Furfaro, M. E. [1 ]
Waldron, K. W. [1 ]
Hills, Brian P. [1 ]
机构：
[1] Inst Food Res, Norwich NR4 7UA, Norfolk, England
来源：
APPLIED MAGNETIC RESONANCE | 2009年 / 36卷 / 01期
关键词：
CROSS-CORRELATION RELAXATION; CARROT PHLOEM; POLYGALACTURONASE; PECTINMETHYLESTERASE;
D O I：
10.1007/s00723-009-0004-8
中图分类号：
O64 [物理化学（理论化学）、化学物理学]; O56 [分子物理学、原子物理学];
学科分类号：
070203 ; 070304 ; 081704 ; 1406 ;
摘要：
A combination of two-dimensional nuclear magnetic resonance (NMR) relaxometry and optical microscopy is used to investigate the effects of ripening and high-pressure treatment on tomato pericarp tissue. It is shown that the relaxation times of the vacuolar water increase during the early stages of ripening even when there is no visible change and that this could be the basis of a useful on-line sensor for sorting tomatoes. The membrane rupturing and biopolymer denaturation associated with high-pressure treatments are also reflected in the NMR relaxation spectra.
引用
收藏
页码：35 / 47
页数：13
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