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

Velickova, Elena; Tylewicz, Urszula; Dalla Rosa, Marco; Winkelhausen, Eleonora; Kuzmanova, Slobodanka and Gomez, Federico LU (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)
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author
organization
publishing date
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
2013-06-20 09:03:19
date last changed
2019-04-23 02:25:00
@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},
  keyword      = {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},
  volume       = {52},
  year         = {2013},
}