Changes in quality of frozen fruits during storage at cooling yards
1986
Fik, M. | Macura, R. (Akademia Rolnicza, Krakow (Poland). Zaklad Chlodnictwa i Inzynierii Przemyslu Spozywczego)
There had been tested the quality changes, vitamin C content, reducing sugars, total sugar content and peroxidase activity in some frozen fruits during 10-month storage at the temperature -20 degrees C. It was shown that sensorical changes and vitamin C1816 losses took place mainly during first two months of freezing and are connected with peroxidase activity. Later these changes are essentialy less owing to the decrease of the enzyme acti
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