High Hydrostatic Pressure Effects on Vegetable Structure

Authors

  • G. PRÉSTAMO,

    1. The authors are affiliated with Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, 28040 Madrid, Spain. Address inquiries to Dr. Guadalupe Préstamo.
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  • G. ARROYO

    1. The authors are affiliated with Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, 28040 Madrid, Spain. Address inquiries to Dr. Guadalupe Préstamo.
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  • The authors are grateful to The CSIC, project ALI94-07786-C02-01, Madrid, Spain, for financial support. We would like to thank Dra. Ascaso for all her help with the SEM.

ABSTRACT

Cryo-fracture scanning electron microscopy revealed the changes that cauliflower and spinach leaves undergo after treatment with high hydrostatic pressure. High pressure changed cell permeability and enabled movement of water and metabolites from inside to outside of the cell. The ultrastructure showed that parenchyma organization disappeared in spinach leaf and cavity formation occurred after treatment. However, cauliflower exhibited a firm structure with a soaked appearance and would be more suitable than spinach for high hydrostatic pressure treatment.

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