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Observation at various scales of the effect of freezing on the texture of apples.

Observation à différentes échelles de l'effet de la congélation sur la texture de la pomme.

Author(s) : CHASSAGNE-BERCES S., FONSECA F., MARIN M., et al.

Type of article: Article

Summary

To better understand the mechanisms involved in the texture deterioration of apple tissues following freezing/thawing, mechanical, thermal, spectral properties, cellular structure and cell-wall composition measurements were combined on fresh, frozen at -20, -80 and -196°C, and thawed apples (Granny Smith). This work highlighted the value of applying macrovision and image-texture analysis to quantify the freezing effects on cellular structure and ice-crystal size. Freezing at -20 and at -196°C were the protocols affecting fruit texture to the greatest extent and leading to cell-membrane breakage, resulting in cell-wall collapse ond tissue breakage, respectively. All freezing protocols induced vacuole burst, showing that the turgor pressure preservation remains critical during the freezing process. The ice-crystal size and the ice fraction formed need to be controlled to improve the freezing of vegetable tissue.

Details

  • Original title: Observation à différentes échelles de l'effet de la congélation sur la texture de la pomme.
  • Record ID : 2010-0847
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 99 - n. 1098
  • Publication date: 2009/11

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