The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches

Figure 7

Pore size (μm²) on peach slice surfaces. -7-7 = freezer temperature is -7°C, and sample endpoint core temperature is -7°C. -12-7 = freezer temperature is -12°C, and sample endpoint core temperature is -7°C. -18-7 = freezer temperature is -18°C, and sample endpoint core temperature is -7°C. -29-7 = freezer temperature is -29°C, and sample endpoint core temperature is -7°C. -77-7 = freezer temperature is -77°C, and sample endpoint core temperature is -7°C. -12-12 = freezer temperature is -12°C, and sample endpoint core temperature is -12°C. -18-12 = freezer temperature is -18°C, and sample endpoint core temperature is -12°C. -29-12 = freezer temperature is -29°C, and sample endpoint core temperature is -12°C. -77-12 = freezer temperature is -77°C, and sample endpoint core temperature is -12°C. -18-18 = freezer temperature is -18°C, and sample endpoint core temperature is -18°C. -29-18 = freezer temperature is -29°C, and sample endpoint core temperature is -18°C. -77-18 = freezer temperature is -77°C, and sample endpoint core temperature is -18°C. -29-29 = freezer temperature is -29°C, and sample endpoint core temperature is -29°C. -77-29 = freezer temperature is -77°C, and sample endpoint core temperature is -29°C. -77-77= freezer temperature is -77°C, and sample endpoint core temperature is -77°C. ^a-hTreatments with different letters for freeze loss and thaw loss are significantly different (). . .