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THE EFFECT OF TEMPERATURE AND WATER STATUS OF CARROT TISSUE ON RESIDUAL STRAINS AND STRESSES

Article number

379_61

Pages

491 – 498

Language

Abstract

Measurements were made of changes in residual strains and stresses due to changes in temperature and water status of carrot tissue, with a view to explaining the effect of temperature and water status on the sensitivity of carrot tissue to mechanical damage.

Water status and temperature affect the values of the residual stresses and strains in carrot roots.
The higher the water status, the greater the residual stresses and strains, and the lower the temperature, the higher the residual stresses.
The water status has a more marked effect than the temperature within the range tested.

An attempt is made to explain this effect in relation to the structure of the carrot root, the effect of cell enlargement, and the increase of turgor pressure when either the water status is increased or the temperature is decreased.

The presented results provide an explanation as to why increased water status and decreased temperature increase the susceptibility of carrot roots to damage and possibly to other fruits and vegetables.

Publication

International Symposium on Quality of Fruit and Vegetables: Influence of Pre- and Post- Harvest Factors and Technology

Authors

I.F. Kokkoras

Keywords

Full text

https://doi.org/10.17660/ActaHortic.1995.379.61

Online Articles (76)

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