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The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage)

AuthorsSousa, M. B.; Canet, Wenceslao ; Álvarez, M. Dolores ; Tortosa, M. E.
Issue Date2005
CitationEuropean Food Research and Technology 221: 132- 144 (2005)
AbstractResults are presented of the effect of pre-treatments before freezing followed by long and short-term frozen storage (12 months at -18°C and 24 days suffering temperature fluctuations between -18 °C and -12 °C) on quality parameters of raspberry. Pre-treatments were carried out with calcium, low methoxyl pectin, a combined solution, and results compared with untreated control fruits. Kramer shear, back extrusion, compression, and multiple penetration tests were used to measure rheological behavior. One-hundred mM CaCl2 reduced the long and short-term frozen storage induced loss of firmness. For long-term storage at -18 °C, a softening of the tissue became evident between 3 and 12 months and at each date test the stored fruits were firmer than those without storage. For short-term storage with fluctuations, the loss of firmness was evident between 0 and 24 days, and at all the testing dates the stored fruits were softer than those without storage. Results evidenced a higher cell damage in the short-term frozen storage. Coefficients of softening per day suffering fluctuation were determined, the highest values being given by Kramer shear energy and back extrusion maximum force (>1%). Short-term frozen storage affected physical and physico-chemical characteristics, increasing the saturation (r) and the anthocyanins and decreasing the ascorbic acid of the raspberries. In both storage conditions, pre-treatments reduced the drip loss, which correlated best with the Kramer shear energy. Panelists detected mainly time effect on the sensory firmness. For long-term, sensory firmness and juiciness gave the highest correlations with back extrusion maximum force, while for the short-term, sensory firmness and drip loss gave the highest correlations with the Kramer shear energy. SEM revealed different degrees of mechanical damage to structure, which accounted for rheological behavior of the fruits. © Springer-Verlag 2005.
Identifiersdoi: 10.1007/s00217-005-1189-1
issn: 1438-2377
Appears in Collections:(IF) Artículos
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