Food chemistryFragariaFreezingWaterFruitFood Preservation
Effect of freezing rate on water state in strawberry.
Ya Wang, Xuehui Cao, Xuefeng Xiong, Jingkai Su, Qianyu Li
Published: 202510.1016/j.foodchem.2025.146407
Abstract
Freezing can cause damage to the structure of fruit cells, resulting in quality loss of fruit. The changes of cell tissue and water state before and after freezing were investigated. After freezing at 1.57 ± 0.01 cm/h, the cellular structure of straw…
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