Effect of Various Freezing Temperatures on the Behavior of the Strawberry Plant PDF Download

Author: John Fanton Brown
Publisher:
ISBN:
Category : Plants
Languages : en
Pages : 162

View

Book Description

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 802

View

Book Description

Author: Akkinapally Venketeshwer Rao
Publisher:
ISBN:
Category : Freeze-dried foods
Languages : en
Pages : 294

View

Book Description
Preservation of food by freezing is a common method of processing. Of relatively recent origin is the freeze-drying method. This method has several advantages over other methods of preservation, but is not free of problems, one of which is the maintenance of appearance and texture. In the present study, the effects of freezing, thawing, freeze-drying, and reconstitution on the physico-chemical properties of Northwest variety strawberries with particular reference to textural characteristics were investigated. Very little prior work is reported with regards to the effect of these factors on fruits. Strawberries were frozen at two different rates of freezing - slow frozen at 0°F and quick frozen in a blast freezer at -20°F. Frozen berries were examined by physical and chemical methods to evaluate the changes. In a separate study, berries were thawed under standard conditions of relative humidity and temperature and the drip collected for analysis. Thawed berries were examined by both physical and chemical methods. To study the reconstitution behaviour of the berries, they were freeze-dried and reconstituted under standard conditions of berry to water ratio, temperature of water and time of reconstitution. Reconstituted berries and the remaining solutions were then examined. Measurements of the texture, color, total solids, alcohol insoluble solids, pectins, cellulose, ash, and constituents of ash were made on raw, frozen, thawed, and reconstituted berries. The results indicated the following conclusions: 1. An increase in percent soluble solids, pH, and titratable acids and a decrease in total solids and AIS of the berries were observed upon freezing. Slow frozen berries showed more pronounced effects. Smaller berries were observed to change the least. No significant differences were found in the other constituents. 2. Strawberries lose weight upon thawing depending on the chemical composition of the berries. An inverse relationship was observed between weight loss and total solids, AIS, pectic substances, cellulose, ash and mineral content of the berries. With gradual increase in the weight loss upon thawing, there was a progressive softening of the berries. A direct relationship was found between weight loss and the amount of pectic substances, sugars, titratable acids, ash, and minerals found in the drip. Slow freezing resulted in higher weight loss and smaller berries lost the least. 3. A linear relationship exists between weight loss of the berries upon thawing and the area of the drip. This method offers a convenient and quick procedure for evaluation of the quality of frozen strawberries, with the added advantage of collecting the drip and storing it for further analysis at a convenient time. 4. Ability to reconstitute was found to be related to rate of freezing and size of berry. Quick freezing and smaller berries gave the best results. 5. Direct relationship was found between the degree of reconstitution and total solids, AIS, pectic substances, cellulose, ash, and minerals. The amount of pectic substances, sugar, titratable acids, ash, and minerals leaching out of the berries into the reconstituting solution were smaller and were independent of the degree of reconstitution. 6. Individual berries showed a large variation in their chemical constituents, which was responsible for the differences in the thawing and reconstitution behavior of Northwest strawberries.

Author: Bruce Schaffer
Publisher: CRC Press
ISBN: 1351442783
Category : Science
Languages : en
Pages : 460

View

Book Description
These exciting new companion handbooks are the only ones of their kind devoted solely to the effects of environmental variables on the physiology of the world's major fruit and nut crops. Their cosmopolitan scope includes chapters on tropical and temperate zone species written by scientists from several continents. The influence of environmental factors, such as irradiance, temperature, water and salinity on plant physiology and on vegetative and reproductive growth, is comprehensively discussed for each crop. In addition to being a thorough and up-to-date set of textbooks, the organzation of the two volumes makes them an excellent reference tool. Each chapter focuses on a single crop, or a group of genetically or horticulturally related crop, and is appropriately divided into subsections that address individual environmental factors. Some chapters emphasize whole-plant physiology and plant growth and development, while other chapters feature theoretical aspects of plant physiology. Several chapters provide botanical background discussions to enhance understanding of the crop's response to its environment.

Author:
Publisher:
ISBN:
Category : Horticulture
Languages : en
Pages : 172

View

Book Description

Author: Wilfrid Gordon Brierley
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 32

View

Book Description

Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1596

View

Book Description
Abstracts of dissertations and monographs in microform.

Author: Richard Paul Marini
Publisher:
ISBN:
Category : Strawberries
Languages : en
Pages : 162

View

Book Description

Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1776

View

Book Description

Author: William Anderson
Publisher:
ISBN:
Category : Strawberries
Languages : en
Pages : 480

View

Book Description