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RATE OF FREEZING AND INTEGRITY OF VEGETABLE TISSUES: IV: Observations on Summer Squash (Cucurbita pepo L.).
1Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, MilanoIstituto Sperimentale per l'Orticoltura - Sezione di Ascoli Piceno, Italy.
Journal of Texture Studies
|April 4, 2017
Summary
Freezing summer squash causes textural damage, with slower freezing rates and blanching increasing severity. Critical freezing time for 5mm slices at -35°C is under 15 minutes.
Area of Science:
- Food science
- Plant physiology
- Histology
Background:
- Understanding freezing effects on plant tissues is crucial for food preservation.
- Summer squash quality can be affected by freezing-induced textural changes.
Purpose of the Study:
- To investigate the histological impact of freezing rates on blanched and unblanched summer squash.
- To characterize the types and extent of textural damage.
Main Methods:
- Histological examination of summer squash slices.
- Comparison of blanched versus unblanched tissues.
- Analysis of tissues frozen at different rates.
Main Results:
- Freezing caused cell layer detachment, tearing, cavities, and cellular changes.
- Damage severity increased with decreased freezing rates.
- Blanching heightened tissue sensitivity to freezing damage.
Conclusions:
- Freezing rate significantly impacts summer squash texture.
- Blanching negatively affects squash tissue during freezing.
- A critical freezing time of <15 min at -35°C for 5mm slices was determined.