The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings

Date

2015-10-02

Author

İŞLEK, Cemil
Altuner, Ergin Murat
Alpas, Hami

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

170
views

0
downloads

High hydrostatic pressure is a non-thermal food processing technology, which also has several successful applications in different areas besides food processing. In this study, Capsicum annuum L. (pepper) seeds are subjected to 50, 100, 200 and 300MPa pressure for 5min at 25 degrees C and the seedlings of HHP processed seeds are used to compare percentage of seed germination and biochemical properties such as chlorophyll a, b and a/b, proline content, total protein, carotenoid, malondialdehyde, glucose, fructose and phenolic compounds concentrations. As a result of the study, it was observed that there are remarkable changes in terms of biochemical properties especially for seedlings, whose seeds were pressurized at 200 and 300MPa. More detailed studies are needed to put forward the mechanism behind the changes in biochemical properties.

Subject Keywords

Capsicum annuum, Pepper, High hydrostatic pressure processing, Biochemical properties, Physiological properties

URI

https://hdl.handle.net/11511/45876

Journal

HIGH PRESSURE RESEARCH

DOI

https://doi.org/10.1080/08957959.2015.1082559

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effect of high hydrostatic pressure on anatomy and morphology of green epper Capsicum anuum L İşlek, Cemil; Çeter, Talip; Altuner, Ergin Murat; Alpas, Hami (2015-09-05) High hydrostatic pressure is a non-thermal food processing technology, which also has several successful applications in different areas besides food processing. In this study, Capsicum annuum L. (pepper) seeds are subjected to 50, 100, 200 and 300 MPa pressure for 5 min at 25°C and the seedlings of HHP processed seeds are used to compare percentage of seed germination and biochemical properties such as chlorophyll a, b and a/b, proline content, total protein, carotenoid, malondialdehyde, glucose, fructose ...
Effect of high hydrostatic pressure (HHP) and high dynamic pressure (HDP) on stability and rheological properties of model oil-in-water emulsions Bigikoçin, Erman; Alpas, Hami; Mert, Behiç; Department of Food Engineering (2010) High pressure applications are alternatives to conventional methods in food processing. They provide interesting modifications in food structures which leads to new product formulations. The aim of this study is to identify the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP) on stability and rheological properties of model oil-in-water emulsions. Microfluidization was selected among the HDP homogenization techniques. The performance of each process was an...
The effect of onion skin powder addition on extrudate properties Tonyali, B.; Şensoy, İlkay (2016-08-23) The extrusion process is widely used in the industry to obtain different types of products such as breakfast cereals and snacks. The starch based extruded products which are nutritionally poor can be enriched by adding some fruit and vegetable based functional components. The functional components addition not only affects the nutritional value, but also the textural and physical structure of extrudates. In this study, the effects of addition of different levels of onion skin powder (3, 6 and 9%) to the whe...
Detection of genetically modified maize via polymerase chain reaction Aydın, Gamze; Gürakan, Candan; Department of Biotechnology (2004) In recent years, foods produced by genetic engineering technology have been on the world food market. The biosafety aspects, regulations, and labelling of these foods are still contentious issues in most countries. It is necessary to have approval for the use of GMOs in the production of food. Thus, detection and quantification of GMOs play crucial role for developing regulations on GM foods. In this study, raw and processed maize samples were analysed for genetic modification using a DNA based detection me...
The Effect of Onion Skin Powder Addition on Physical Parameters of Extrudates Tonyalı, Bade; Şensoy, İlkay; Mert, Behiç (null; 2015-08-12) Extrusion is one of the popular processes to produce functional foods with different texture and structure. The addition of onion skin to the wheat extruded product can improve the nutritional quality in the terms of fiber. The effect of onion skin addition on the physical parameters of extruded products was investigated. For the study, the non-onion skin added control samples were compared with the 3, 6 and 9% (w/w) onion skin added extrudates. The extrusion conditions were 150ºC final zone temperature and...

Citation Formats

C. İŞLEK, E. M. Altuner, and H. Alpas, “The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings,” HIGH PRESSURE RESEARCH, pp. 396–404, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/45876.