Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues

Research output: Contribution to journalArticle


Whole strawberries were vacuum infused with cryoprotectants to improve their freezing tolerance. The strawberries were infused with 12 g/100 g trehalose solution; 0.2 g/100 g cold-acclimated wheatgrass solution (AWWE) containing antifreeze protein (AFP) or combination of 12 g/100 g trehalose with 0.2 g/100 g AWWE under vacuum for 14 mm. The fruits were frozen in liquid nitrogen and thawed at room temperature before being evaluated for cell viability, drip loss and preservation of texture. The results showed that the combined effects of both cryoprotectants significantly improved the freezing tolerance of the treated strawberries. The cryoprotection effect was influenced by the heterogeneity of the tissues in the fruits. (C) 2011 Elsevier Ltd. All rights reserved.


  • Elena Velickova
  • Urszula Tylewicz
  • Marco Dalla Rosa
  • Eleonora Winkelhausen
  • Slobodanka Kuzmanova
  • Federico Gomez
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering


  • Cryoprotection, Cell viability, Tissue heterogeneity, Antifreeze protein
Original languageEnglish
Pages (from-to)146-150
JournalLWT - Food Science and Technology
Issue number2
Publication statusPublished - 2013
Publication categoryResearch