کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4908874 1427085 2018 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Morphometric analysis and tissue structural continuity evaluation of senescence progression in fresh cut papaya (Carica papaya L.)
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Morphometric analysis and tissue structural continuity evaluation of senescence progression in fresh cut papaya (Carica papaya L.)
چکیده انگلیسی


- Connected cell walls and middle lamella images formed tissue lines of continuity.
- Skeletons reflected tissue integrity by the number and length of branches and joints.
- Papaya tissue structure showed properties close to a multifractal set.
- Higher Tissue stability implies a higher complexity and lower lacunarity.
- Multifractal parameters, lacunarity and skeleton descriptors explain tissue stability.

Senescence prompted after cutting and environmental exposure was evaluated in fresh cut papaya in two ripening stages and two tissue locations by confocal laser scanning microscopy and digital image analysis to stablishing tissue structural stability. Self-fluorescence images from two emission channels were analysed through multifractal parameters, lacunarity, and skeleton attributes. Skeletons features reflected tissue integrity by the number and length of branches, and amount of junctures as key elements in the microarchitecture of the cellular supportive structure, depending on pectin variation. Tissue stability could be described through the integrity of continuity lines given by the connected cell walls and middle lamella. The patterns of structural continuity lines showed properties of a multifractal set. Ripened and exposed tissues addressed lower singularity. Digital Image analysis allowed to determining stability status associated to tissue integrity and structural continuity by establishing singularities in heterogeneous tissue netting when describing senescence progression of fresh cut papaya.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 216, January 2018, Pages 107-119
نویسندگان
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