Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
Research output: Contribution to journal › Article
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.
|Research areas and keywords||
Subject classification (UKÄ) – MANDATORY
|Journal||LWT - Food Science and Technology|
|Publication status||Published - 2013|