Fruit Freezing Principles

Effect of pH and storage conditions on Listeria monocytogenes growth inoculated into sapote mamey (Pouteria sapota (Jacq) H.E. Moore & Stearn) pulp

“…As a transformed product, mamey is mainly commercialized as frozen pulp, which sometimes goes through thermal pasteurization (Alia-Tejacal et al, 2007;Morton, 1987). Although these processes allow it to increase its shelf life, it is still a highly perishable product and can present alterations in its physical, chemical, and microbiological properties (De Ancos, Sánchez-Moreno, De Pascual-Teresa, & Cano, 2006). Because of these possible alterations, there is evidence that the intake of foods prepared with frozen pulp of mamey in the United States caused nine cases of typhoid fever, thus forcing its immediate withdrawal from the market (FDA, 2010b).…”

Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing

“…are produced through metabolic pathways during harvest, postharvest, and storage and depend on many factors related to species, variety, and type of processing. Although freezing is the best way to preserve fruit aroma, frozen storage and thawing can modify the natural fresh aroma of some fruits such as strawberries (De Ancos et al. , 2006)…”

Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries

“…Data were the mean of 3 replications.reaction with tannins, polysaccharides, and other flavonoids(Ancos, Sánchez-Moreno, Pascual-Teresa, & Cano, 2006;Shahidi & Naczk, 2004), explaining the observed losses of ACY in 'Marion'.…”