Heating and Freezing Injury to Plant Tissues and Their Effect on Bioimpedance: Experimental Study

Electrochemical Impedance Spectroscopy (EIS) has been used as a technique for the assessment of food attributes. This paper discusses the effect of injuries caused by heating and freezing treatments to plant's bioimpedance. Unlike other studies to these kinds of injuries, experiments are carried out on the whole fruit using non-invasive electrodes keeping the plant tissues unharmed. Moreover, one of the samples under test was chosen to be a ripening fruit to discuss how its bioimpedance behavior differ from non-ripening ones. The experimental results showed how the damage caused by freezing and heating injuries to cell walls can be realized through bioimpedance parameters. The experiment is carried out by BioLogic SP-150 impedance analyzer and the impedance is tested over a frequency range of 10 Hz to 200 kHz. The results showed consistency and matched other studies carried out from the biological point of view.

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