Evaluation by Measurements of Physical and Electrical Properties on Fresh-cut Vegetables Stored for a Long Term Using Partial-freezing Method

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  • Ｐａｒｔｉａｌ‐ｆｒｅｅｚｉｎｇした長期貯蔵カット野菜の物理的，電気的評価
  • Partial-freezingした長期貯蔵カット野菜の物理的,電気的評価
  • Partial freezingシタ チョウキ チョゾウ カット ヤサイ ノ ブツリテキ デンキテキ ヒョウカ

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Abstract

In order to investigate the applicability of partial-freezing to storage of fruit and vegetables, changes in the mechanical properties, color and mass of fruit and vegetables during partial-freezing, cold storage, and frozen storage were observed and the effects of these processes on the physical properties were evaluated. In addition, the soundness of the cell membrane was estimated by electrical impedance and suitable temperature and long-term storability in partial-freezing were examined. Consequently, these changes and the amount of drip loss were reduced by storing them at temperature ranging from -1 to -3°C. At -1°C, these changes were restrained until three weeks. Electrical properties which were obtained by measuring the impedance during freezing process were used as the index in the estimation of freezing point.

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