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New Insights in Potato Leaf Freezing by Infrared Thermography.

ABSTRACT: Infrared thermography has been widely used to study freezing processes in freezing resistant plants but hardly in freezing susceptible species. Solanum tuberosum leaves get frost killed at -3 °C and are unable to frost harden. The basic nature of frost injury to potato leaves is not clear. By employment of infrared differential thermal analysis (IDTA) in combination with viability assessment, we aimed to clarify the mechanistic relationship between ice formation and frost injury. During controlled freezing of potato leaves two distinct freezing events were detected by IDTA. During the first freezing event, the ice wave propagated via the xylem and spread out within 60 s throughout the whole leaf. When leaves were rewarmed after this freezing event, they did not show any frost injury symptoms. We suggest that this non-lethal first ice wave is restricted to the extracellular space. When leaves remained exposed after this exotherm, a second freezing event with a diffuse freezing pattern without a distinct starting point was recorded. When thawed after this second freezing event, leaves always showed frost damage suggesting intracellular freezing. The freezing behavior of potato leaves and its relation to frost damage corroborates that control of ice nucleation is a key for frost protection.

SUBMITTER: Stegner M

PROVIDER: S-EPMC6914373 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature

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New Insights in Potato Leaf Freezing by Infrared Thermography.

Stegner Matthias M Schäfernolte Tanja T Neuner Gilbert G

Applied sciences (Basel, Switzerland) 20190226 5

Infrared thermography has been widely used to study freezing processes in freezing resistant plants but hardly in freezing susceptible species. <i>Solanum tuberosum</i> leaves get frost killed at -3 °C and are unable to frost harden. The basic nature of frost injury to potato leaves is not clear. By employment of infrared differential thermal analysis (IDTA) in combination with viability assessment, we aimed to clarify the mechanistic relationship between ice formation and frost injury. During c ...[more]

PMID: 31844558

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Project description:BACKGROUND:Freezing is commonly used for food preservation. It is usually done under constant atmospheric pressure (isobaric). While extending the life of the produce, isobaric freezing has detrimental effects. It causes loss of food weight and changes in food quality. Using thermodynamic analysis, we have developed a theoretical model of the process of freezing in a constant volume system (isochoric). The mathematical model suggests that the detrimental effects associated with isobaric freezing may be reduced in an isochoric freezing system. To explore this hypothesis, we performed a preliminary study on the isochoric freezing of a produce with which our group has experience, the potato. METHOD:Experiments were performed in an isochoric freezing device we designed. The device is robust and has no moving parts. For comparison, we used a geometrically identical isobaric freezing device. Following freezing and thawing, the samples were weighed, examined with colorimetry, and examined with microscopy. RESULTS:It was found that potatoes frozen to -5 °C in an isochoric system experienced no weight loss and limited enzymatic browning. In contrast the -5 °C isobaric frozen potato experienced substantial weight loss and substantial enzymatic browning. Microscopic analysis shows that the structural integrity of the potato is maintained after freezing in the isochoric system and impaired after freezing in the isobaric system. DISCUSSION:Tissue damage during isobaric freezing is caused by the increase in extracellular osmolality and the mechanical damage by ice crystals. Our thermodynamic analysis predicts that during isochoric freezing the intracellular osmolality remains comparable to the extracellular osmolality and that isochoric systems can be designed to eliminate the mechanical damage by ice. The results of this preliminary study seem to confirm the theoretical predictions. CONCLUSION:This is a preliminary exploratory study on isochoric freezing of food. We have shown that the quality of a food product preserved by isochoric freezing is better than the quality of food preserved to the same temperature in isobaric conditions. Obviously, more extensive research remains to be done to extend this study to lower freezing temperatures and other food items.

Dataset Information

New Insights in Potato Leaf Freezing by Infrared Thermography.

Publications

New Insights in Potato Leaf Freezing by Infrared Thermography.

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