Share

The effects of calcium chloride and sucrose prefreezing treatments on the structure of strawberry tissues.

Author(s) : SUUTARINEN J., HEISKA K., MOSS P., et al.

Type of article: Article

Summary

The structural changes in strawberry tissues during prefreezing treatments, freezing and thawing were studied by means of textural and drip loss measurements as well as by bright-field and confocal laser scanning microscopy (CLSM) and by Fourier transform infrared (FT-IR) microscopy. The CaCl2 or sucrose pretreatments did not significantly affect the drip loss of thawed strawberries compared to water dips or untreated reference samples. The pretreated strawberries were firmer than the untreated control samples but some of the CaCl2-and sucrose-treated strawberries were less firm than the strawberries dipped in water. According to microscopical studies, both CaCl2 and crystallized sucrose pretreatments affected the microstructure. Pretreatments especially affected pectin, protein, lignin and structural carbohydrates in the vascular tissue and cortex compared to the untreated reference samples. CaCl2-treatment had an even stronger effect than sucrose on the above compounds except lignin. Pretreatments did not seem to affect the epidermis, hypodermis or pith.

Details

  • Original title: The effects of calcium chloride and sucrose prefreezing treatments on the structure of strawberry tissues.
  • Record ID : 2001-1446
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 2
  • Publication date: 2000

Links


See other articles in this issue (1)
See the source

Indexing