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INFLUENCE OF FREEZING AND FROZEN STORAGE ON THE QUALITY OF CHERRY FRUIT.

[In Polish. / En polonais.]

Author(s) : FIK M., MACURA R., MATLEGA B.

Type of article: Article

Summary

ASSESSING QUALITY CHANGES OCCURRING IN CHERRY FRUIT AFTER FLUIDIZED FREEZING AND STORAGE FOR 9 MONTHS AT 253 TO 246 K (-20 TO -27 DEG C). CRITERIA EXAMINED WERE ORGANOLEPTIC QUALITY, VITAMIN C CONTENT, WEIGHT LOSS AND THE QUANTITY OF DAMAGED FRUIT. IT WAS CONCLUDED THAT THE FINAL QUALITY OF THE FRUIT DEPENDS UPON THE FREEZING TEMPERATURE, REGARDLESS OF THE METHOD OF FREEZING.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1989-0142
  • Languages: Polish
  • Source: Chlodnictwo - vol. 22 - n. 12
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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