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EFFECTS OF FREEZING, THAWING, AND COOKING ON THE APPEARANCE OF HIGHBUSH BLUEBERRIES.

Author(s) : SAPERS G. M.

Type of article: Article

Summary

INCREASES IN THE DARKNESS AND REDNESS OF BOTH THAWED AND COOKED HIGHBUSH BLUEBERRIES (VACCINIUM CORYMBOSUM L.) WERE NOT DEPENDENT ON PH OR ANTHOCYANIN CONTENT. WAXY BLOOM WAS RETAINED IN THAWED BERRIES BUT LOST DURING COOKING. PIGMENTED EXUDATE APPEARED WITH SOME CULTIVARS DURING THAWING. DIFFERENCES AMONG CULTIVARS IN EXUDATE FORMATION AND REDDENING DURING THAWING ARE EXPLAINED IN TERMS OF CHANGES IN EPIDERMAL CELLS, CUTICLE, AND WAX STRUCTURE WHICH WERE OBSERVED BY LIGHT AND ELECTRON MICROSCOPY.

Details

  • Original title: EFFECTS OF FREEZING, THAWING, AND COOKING ON THE APPEARANCE OF HIGHBUSH BLUEBERRIES.
  • Record ID : 1984-1493
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 109 - n. 1
  • Publication date: 1984/01
  • Document available for consultation in the library of the IIR headquarters only.

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