Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
(2013) In LWT - Food Science and Technology 52(2). p.146-150- 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 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3853551
- author
- Velickova, Elena ; Tylewicz, Urszula ; Dalla Rosa, Marco ; Winkelhausen, Eleonora ; Kuzmanova, Slobodanka and Gomez, Federico LU
- organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Cryoprotection, Cell viability, Tissue heterogeneity, Antifreeze protein
- in
- LWT - Food Science and Technology
- volume
- 52
- issue
- 2
- pages
- 146 - 150
- publisher
- Elsevier
- external identifiers
-
- wos:000317874900012
- scopus:84875812588
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2011.09.013
- language
- English
- LU publication?
- yes
- id
- 5dd1cef5-91d4-44c0-bc0c-00fd47c866bf (old id 3853551)
- date added to LUP
- 2016-04-01 13:47:36
- date last changed
- 2023-12-11 20:06:05
@article{5dd1cef5-91d4-44c0-bc0c-00fd47c866bf,
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 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.}},
author = {{Velickova, Elena and Tylewicz, Urszula and Dalla Rosa, Marco and Winkelhausen, Eleonora and Kuzmanova, Slobodanka and Gomez, Federico}},
issn = {{0023-6438}},
keywords = {{Cryoprotection; Cell viability; Tissue heterogeneity; Antifreeze protein}},
language = {{eng}},
number = {{2}},
pages = {{146--150}},
publisher = {{Elsevier}},
series = {{LWT - Food Science and Technology}},
title = {{Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues}},
url = {{http://dx.doi.org/10.1016/j.lwt.2011.09.013}},
doi = {{10.1016/j.lwt.2011.09.013}},
volume = {{52}},
year = {{2013}},
}