Share

HISTOLOGICAL CHANGES IN DEEP-FROZEN PLUMS AS A FUNCTION OF STORAGE TIME.

[In Hungarian. / En hongrois.]

Author(s) : ZACKEL E.

Type of article: Article

Summary

THE AIM OF THE INVESTIGATION WAS TO ESTABLISH IN WHICH STAGE OF STORAGE AFTER FREEZING STARTS THE RECRYSTALLIZATION IN THE HISTOLOGICAL STRUCTURE OF THE PRODUCT AND THE EXTENT OF THE CHANGE OF QUALITY. FREEZING WAS CARRIED OUT AT 253 AND 248 K (-20 AND -25 DEG C) AND STORAGE AT 253 K. THE STORAGE PERIOD WAS 0-360 DAYS. THE RESULTS HAVE SHOWN THAT PLUMS FROZEN AT 253 K WERE OF BETTER QUALITY IN THE FIRST PART OF THE STORAGE PERIOD THAN THE FRUIT FROZEN AT 248 K. THIS FINDING WAS SUPPORTED BY THE AMOUNT OF DRIP AND THE SENSORY TESTS. IN THE SECOND HALF OF THE STORAGE PERIOD (180 TO 360 DAYS) THE PRODUCT FROZEN AND STORED AT 248 K WAS MUCH BETTER.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1990-2387
  • Languages: Hungarian
  • Source: Hütöipar - vol. 35 - n. 3
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing