Abstract
The state diagram of celery and the influence of temperature fluctuations on its state/phase, ice crystal morphology, cell structure, and quality during frozen storage were explored. Temperature fluctuations changed the state/phase of frozen celery. The state diagram showed that frozen celery at glassy state (−70 °C) changed into viscous flow state (T > −35.8 °C) and rubbery state (−43.5 °C < T < −35.8 °C), and remained glassy state (T < −43.5 °C) at higher temperatures. Among frozen samples, those exposed to the viscous flow state (−30 °C) and rubbery state (−38 °C) once every two days for a month showed the largest leakage of intracellular ions and losses of texture attributes and color. In contrast, those at the glassy state (−55 °C) and without temperature fluctuations (−70 °C) showed the least losses. Smaller ice crystals and better maintained cell structures observed in the glassy tissues could account for these results. Hence, storing frozen celery below −49.3 °C appears optimal for retaining its quality and structure, whereas temperatures above −43.5 °C were potentially adverse conditions.
Published Version
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