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Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants.

Author(s) : MARTÍNEZ-MONZÓ J., MARTÍNEZ-NAVARRETE N., CHIRALT A., FITO P.

Type of article: Article

Summary

Freezing ensures the long-term preservation of fruits, but usually destroys cell compartmentation of fruit tissues. The use of cryoprotectants/cryostabilizers may reduce ice crystal damage by modifying the glass transition of frozen fruit or reducing freezable water content. Apple samples were vacuum impregnated with concentrated grape musts and pectin solutions. Most compositional, mechanical and structural properties improved as a result of vacuum impregnation.

Details

  • Original title: Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants.
  • Record ID : 1999-3674
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 3
  • Publication date: 1998/05
  • Document available for consultation in the library of the IIR headquarters only.

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