Effect of high hydrostatic pressure on seed germination, microbial quality, anatomy-morphology and physiological characteristics of garden cress (Lepidium sativum) seedlings

Date

2013-06-01

Author

İŞLEK, Cemil
Altuner, Ergin Murat
Ceter, Talip
Alpas, Hami

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High hydrostatic pressure is a non-thermal food processing technology that is found to increase the percentage of germination, decrease the germination time and improve the microbial quality of seeds. In this study, pressures of 100-400MPa for 10min at 30 degrees C are used to compare the percentage of germination, the microbial quality of seeds, chlorophyll a and b, and total phenolic compounds concentrations in seedlings, and the anatomy-morphology characteristics of garden cress. Enhanced reductions of total aerobic mesophilic bacteria, total and fecal coliforms, and yeast and mould populations in seeds were observed, especially at 300MPa. In addition, the percentage of germination, chlorophyll content and phenolic compounds concentrations, fresh and dry weights, and hypocotyl lengths of the seedlings are higher than those of all samples, where the percentage of germination is equal to controls but higher than other samples, and radicula length is lower than controls but higher than others.

Subject Keywords

Condensed Matter Physics

URI

https://hdl.handle.net/11511/48725

Journal

HIGH PRESSURE RESEARCH

DOI

https://doi.org/10.1080/08957959.2013.808634

Collections

Department of Food Engineering, Article

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Citation Formats

C. İŞLEK, E. M. Altuner, T. Ceter, and H. Alpas, “Effect of high hydrostatic pressure on seed germination, microbial quality, anatomy-morphology and physiological characteristics of garden cress (Lepidium sativum) seedlings,” HIGH PRESSURE RESEARCH, pp. 440–450, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48725.