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Textural properties of fruits and vegetables and their changes during freezing and storage at low temperatures.

Author(s) : LASZTITY R., SEBOK A., MAJOR J.

Type of article: Article

Summary

Five sour cherry varieties, four apple varieties, two peach varieties and two pear varieties grown in Hungary were investigated. Changes in commercial carrots during pretreatment and freezing were also studied. Textural properties were studied during ripening, freezing and thawing using the texture profile method of Szczesniak et al, penetrometric measurement and organoleptic control. Both the penetrometric and organoleptic methods were found to be satisfactory for classifying the fruits of different degree of maturity. Textural changes occurring during freezing were strongly affected by the variety and also by maturity degree. Frozen and thawed products were always softer than fresh products and this was valid also for the texture after cooking. A chilling of sour cherries before freezing and immersion of some vegetables into a solution of lower pH decreased textural changes during freezing.

Details

  • Original title: Textural properties of fruits and vegetables and their changes during freezing and storage at low temperatures.
  • Record ID : 1995-1635
  • Languages: English
  • Source: Period. polytech., Chem. Eng. - vol. 36 - n. 4
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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