The Effect of Certain Prefreezing Treatments on the Quality of Eight Varieties of Cultivated Highbush Blueberries

Greenwood, Mary L.; Potgieter, Martha; Bliss, C. I.

doi:10.1111/j.1365-2621.1951.tb17364.x

Cited by 6 publications

(1 citation statement)

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“…When blueberries are frozen in syrup or even with dry sugar, osmotic shrinkage occurs and the natural, fresh appearance is destroyed. Despite the retention of natural appearance when blueberries are frozen unsweetened, there has been some indication of consumer preference for those frozen in syrup or with dry sugar (Greenwood and Potgieter, 1951). Such preference may depend upon enhancement of flavor qualities peculiar to certain varieties, intended use and local customs.…”

Section: Blueberriesmentioning

confidence: 99%

Relationships of Histological Structure to Texture of Fresh and Processed Fruits and Vegetables

Reeve

1970

Journal of Texture Studies

126

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This review concerns both the botanical and the practical aspects of commonly recognized texture qualities of fruits and vegetables. Interrelationships between tissue structure and composition provide a wide variety of textural qualities in fresh and processed fruits and vegetables. Structural sources of textural appearance are described for several fruits and vegetables. Various examples of specialized supporting and fibrous tissues are also described with reference to problems of texture quality in frozen and dehydrated products. The roles of plant cell wall composition and of cellular contents, such as starch, are discussed with specific examples of manipulative control of texture in several processed products.

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Section: Blueberriesmentioning

confidence: 99%