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Pulsed electric field reduces the permeability of potato cell wall

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Author

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.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2008

Language

English

Pages

296-301

Publication/Series

Bioelectromagnetics

Volume

29

Issue

4

Document type

Journal article

Publisher

John Wiley & Sons Inc.

Topic

  • Food Engineering

Keywords

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

Status

Published

ISBN/ISSN/Other

  • ISSN: 0197-8462