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STRUCTURAL STABILITY OF FRESH AND FROZEN-THAWED < VALENCIA > (C. SINENSIS) ORANGE JUICE.

Author(s) : MERIN U., SHOMER I.

Type of article: Article

Summary

EXAMINATION WITH AN ELECTRON MICROSCOPE REVEALED THAT THE JUICE CONTAINED PLASTIDS, MITOCHONDRIA, OIL DROPLETS AND CELL WALLS. FRAGMENTS CONSISTING MAINLY OF VESICULAR MEMBRANES WERE PRESENT BOTH BEFORE AND AFTER FREEZING AND THAWING. A SLOW FREEZING RATE RESULTED IN PLASTIDS WITH VARIOUS DEGREES OF DISINTEGRATION. SEPARATION OF INSOLUBLE PARTICLES FROM THE JUICE SERUM INCREASED WITH INCREASING FROZEN STORAGE TIME AND WAS ESPECIALLY APPARENT AT SLOWER PRIMARY FREEZING RATES. A DECREASE IN COLOR INTENSITY AND DETERIORATION IN APPEARANCE IS RELATED TO LONGER STORAGE TIME AND TO SLOWER PRIMARY FREEZING RATES.

Details

  • Original title: STRUCTURAL STABILITY OF FRESH AND FROZEN-THAWED < VALENCIA > (C. SINENSIS) ORANGE JUICE.
  • Record ID : 1985-1157
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 6; 1984.11-12; 1489-1493; 1512; 12 fig.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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