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Altérations, structurelles ou non, des tissus végétaux provoquées par la surgélation et l'entreposage.

Structural and other alterations in plant tissues caused by quick-freezing and storage time.

Auteurs : SARAY T., ZACKEL E., CSILLAG A., HORTI K.

Type d'article : Article

Résumé

The light and electron microscopy tests show that permanent histological and cytological changes take place after blanching, then after freezing and then in the first 2 to 3 months of storage. These changes can be characterized by the deformation of the parenchyma, the increase in the size of intercellular compartments and not too often by the occurrence of shrunk cells with thinning cell-walls and decreasing strenght, and by smaller or larger ruptures at the older texture areas. During the storage period the texture of celery remains relatively stable. With the exception of the slow reduction of the lightness value the same applies to the colour properties of the product. The pectin content gradually decreases after freezing, the dripping loss however, increases slowly.

Détails

  • Titre original : Structural and other alterations in plant tissues caused by quick-freezing and storage time.
  • Identifiant de la fiche : 1998-0927
  • Langues : Anglais
  • Source : Acta Aliment. - vol. 25 - n. 4
  • Date d'édition : 12/1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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