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 min. 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.
Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues / Velickova E.; Tylewicz U.; Dalla Rosa M.; Winkelhausen E.; Kuzmanova S.; Gómez Galindo F. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - STAMPA. - 52:2(2013), pp. 146-150. [10.1016/j.lwt.2011.09.013]
Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
TYLEWICZ, URSZULA;DALLA ROSA, MARCO;
2013
Abstract
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 min. 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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
