Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration

The objective of the present study was to evaluate cellular compartment modifications of kiwifruit ( Actinidia deliciosa ) outer pericarp tissue caused by osmotic treatment in a 61.5 % sucrose solution, through the quantification of transverse relaxation time ( T 2 ) and water self-diffusion coeffic...

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Veröffentlicht in:	Food and bioprocess technology 2013-06, Vol.6 (6), p.1434-1443
Hauptverfasser:	Santagapita, Patricio, Laghi, Luca, Panarese, Valentina, Tylewicz, Urszula, Rocculi, Pietro, Rosa, Marco Dalla
Format:	Artikel
Sprache:	eng
Schlagworte:	Actinidia Agriculture Biotechnology Cell walls Cellular structure Chemistry Chemistry and Materials Science Chemistry/Food Science Cytoplasm Dehydration Diffusion coefficient Food Science Kiwifruit NMR Nuclear magnetic resonance Original Paper Pericarp Process variables Protons Relaxation time Ripening Self diffusion Solutes Sucrose Sugar Vacuoles Water loss
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