Assessment of freeze damage in fruits and vegetables

Piyush Kumar Jha; Epameinondas Xanthakis; Sylvie Chevallier; Vanessa Jury; Alain Le-Bail

doi:10.1016/j.foodres.2018.12.002

Assessment of freeze damage in fruits and vegetables

Food Res Int. 2019 Jul:121:479-496. doi: 10.1016/j.foodres.2018.12.002. Epub 2018 Dec 3.

Authors

Piyush Kumar Jha¹, Epameinondas Xanthakis², Sylvie Chevallier¹, Vanessa Jury¹, Alain Le-Bail³

Affiliations

¹ ONIRIS, CS 82225, 44322 Nantes cedex 3, France; UMR GEPEA CNRS 6144 - ONIRIS, 44322 Nantes cedex 3, France.
² RISE-Agrifood & Bioscience, Box 5401, SE-40229 Gothenburg, Sweden. Electronic address: [email protected].
³ ONIRIS, CS 82225, 44322 Nantes cedex 3, France; UMR GEPEA CNRS 6144 - ONIRIS, 44322 Nantes cedex 3, France. Electronic address: [email protected].

PMID: 31108772
DOI: 10.1016/j.foodres.2018.12.002

Abstract

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.

Keywords: Freeze damage assessment methods; Freezing; Fruits; Vegetables.

Publication types

Research Support, Non-U.S. Gov't
Review

MeSH terms

Cell Wall / chemistry
Food Handling*
Food Quality
Food Technology
Freezing*
Fruit*
Magnetic Resonance Imaging
Magnetic Resonance Spectroscopy
Microscopy, Confocal
Microscopy, Electron
Tomography, X-Ray
Vegetables*