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Assessment of freeze damage in fruits and vegetables
ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France.
ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France.
ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
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2019 (English)In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 121, p. 479-496Article in journal (Refereed) Published
Abstract [en]

Freezing is an efficient and widely used method of food preservation. However, it can also cause irreversible damages at cellular level which in turn degrade the overall quality of the frozen food products. Therefore, qualitative and quantitative methods and technologies that will be able to evaluate with accuracy the freeze damage are of great importance. This review paper provides a comprehensive study of the methods that have been used to evaluate the freeze damage in fruits and vegetables. Further than the principles and the applications of those methods, the advantages and the limitations are also being discussed.[

Place, publisher, year, edition, pages
2019. Vol. 121, p. 479-496
Keywords [en]
freeze damage assessment methods, freezing, fruits, vegetables
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-39876OAI: oai:DiVA.org:ri-39876DiVA, id: diva2:1355390
Available from: 2019-09-27 Created: 2019-09-27 Last updated: 2019-09-27Bibliographically approved

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