QUALITATIVE ASPECTS AND SUITABILITY OF SOME VEGETABLES TO QUICK FREEZING

Qualitative characteristics of the raw material are "conditio sine qua non" to obtain a high level of quality in quick frozen vegetables for retail market.

The idea of this paper was not only to discover some varieties suitable to quick freezing, but also to find quality indexes of raw material and of the finished product which could comply with the provision of quality standards.

Peas, green beans and beans were frozen after the usual pre-treatment.

The following analyses were carried out both on fresh samples and on those cooked with standard procedures immediately after freezing and after 6 and 12 months storage at -20°C:

• texture, colour, amount of total sugars, organoleptic test (peas), dry matter (beans) and sloughing grade (green beans).

The following considerations have arisen from the examination of the results subjected to statistical analysis.

I International Symposium on Vegetables for Processing

G. Crivelli, E. Senesi, G. Bertolo, A. Maestrelli, F. Mingardo

https://doi.org/10.17660/ActaHortic.1988.220.67