Abstract
Sensory, instrumental and microscopic methods of evaluation were combined to permit relating textural parameters to structural characteristics of fresh, frozen and rehydrated freeze-dried strawberries. Large cells and thin cell walls appear to account for the ease of textural damage. Degradation of cell walls, cell rupture and plasmolysis caused by senescence or processing are responsible for softening, loss of crispness and easy juice release. A good agreement was obtained between the three methods of texture evaluation.
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