A mathematical model for the development of mealiness in apples

De Smedt, V.; Barreiro Elorza, Pilar; Verlinden, B.E.; Veraverbeke, E.A.; Baerdemaeker, Josse de y Nicolaï, B.M. (2002). A mathematical model for the development of mealiness in apples. "Postharvest Biology and Technology", v. 25 (n. 3); pp. 273-291. ISSN 0925-5214. https://doi.org/10.1016/S0925-5214(01)00185-5.

Descripción

Título: A mathematical model for the development of mealiness in apples
Autor/es:
  • De Smedt, V.
  • Barreiro Elorza, Pilar
  • Verlinden, B.E.
  • Veraverbeke, E.A.
  • Baerdemaeker, Josse de
  • Nicolaï, B.M.
Tipo de Documento: Artículo
Título de Revista/Publicación: Postharvest Biology and Technology
Fecha: Julio 2002
Volumen: 25
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Mealiness in apples (Malus domestica Borkh.) is an internal quality defect which is characterised by a dry and crumbly texture. It is related to the relative strength of the cell wall and the middle lamella. A mathematical model has been built to relate changes in the texture attributes juiciness, tensile strength and hardness, which are associated with mealiness, to the development of the turgor pressure of the tissue and the degree of hydrolysis of the middle lamella. The latter, in turn, are described in terms of properties which are meaningful from the physiological point of view, such as starch content, soluble solids content, non-hydrolysed and hydrolysed middle lamella, water in the symplast, and water in the apoplast. Biochemical reactions as well as water transfer processes are incorporated in the model. The parameter values of the model are estimated using experimental data from a storage experiment. The model fits the three texture characteristics adequately. The correlation coefficients between the parameters were below 0.96, which indicates that the model does not overfit the data.

Más información

ID de Registro: 6144
Identificador DC: http://oa.upm.es/6144/
Identificador OAI: oai:oa.upm.es:6144
Identificador DOI: 10.1016/S0925-5214(01)00185-5
URL Oficial: http://www.sciencedirect.com/science/journal/09255214
Depositado por: Memoria Investigacion
Depositado el: 23 Feb 2011 12:16
Ultima Modificación: 20 Abr 2016 15:27
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