Whole strawberries were impregnated using vacuum infusion with different cryoprotective solutions to improve their freezing tolerance. The cryoprotective solutions used were: 12% (w/w) trehalose solution; 0.2 % (w/w) cold acclimated wheatgrass solution (AWWE) containing antifreeze protein (AFP) and combination of 12% (w/w) trehalose with 0.2 % (w/w) AWWE. The strawberries (70±5 g) were immersed in the coresponding solution under vacuum for 14 min. After the infusion the fruits were removed from the solution, blotted, dipped in liquid nitrogen for 25 s to freeze and then thawed for 2 h at room temperature. The quality of the strawberries after one freezing/thawing cycle was evaluated trough determination of the cell viability, drip loss, colour loss and preservation of texture firmness. The cryoprotective effect of the solutions depended on the heterogeneity of the tissues in the fruit. The results proved that there was evident reduction in the drip loss of the strawberries by using the combined effects of both cryoprotectants. Furthermore this combination significantly improved the overall freezing tolerance of the treated fruits, by obtaining cell viability in most of the tissues; reducing the colour loss to non-significant level when compared to the fresh strawberries and preserving the flesh firmness.
Velickova E., Tylewicz U., Dalla Rosa M., Winkelhausen E., Kuzmanova S., Gómez Galindo F (2011). Cryoprotective treatment of strawberries.
Cryoprotective treatment of strawberries
TYLEWICZ, URSZULA;DALLA ROSA, MARCO;
2011
Abstract
Whole strawberries were impregnated using vacuum infusion with different cryoprotective solutions to improve their freezing tolerance. The cryoprotective solutions used were: 12% (w/w) trehalose solution; 0.2 % (w/w) cold acclimated wheatgrass solution (AWWE) containing antifreeze protein (AFP) and combination of 12% (w/w) trehalose with 0.2 % (w/w) AWWE. The strawberries (70±5 g) were immersed in the coresponding solution under vacuum for 14 min. After the infusion the fruits were removed from the solution, blotted, dipped in liquid nitrogen for 25 s to freeze and then thawed for 2 h at room temperature. The quality of the strawberries after one freezing/thawing cycle was evaluated trough determination of the cell viability, drip loss, colour loss and preservation of texture firmness. The cryoprotective effect of the solutions depended on the heterogeneity of the tissues in the fruit. The results proved that there was evident reduction in the drip loss of the strawberries by using the combined effects of both cryoprotectants. Furthermore this combination significantly improved the overall freezing tolerance of the treated fruits, by obtaining cell viability in most of the tissues; reducing the colour loss to non-significant level when compared to the fresh strawberries and preserving the flesh firmness.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
