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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
Metadata
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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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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.