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

Table 1

Lightness () and redness () for fresh peaches frozen at different rates and to different endpoint temperatures.

Freezer temp	Endpoint core temperature
	(-7°C)		(-12°C)		(-18°C)		(-29°C)		(-77°C)
-7°C	69.01^c	1.64^i
-12°C	65.37^d	1.95^gh	68.07^c	2.32^ef
-18°C	70.35^b	1.79^hi	67.51^c	2.97^d	67.91^c	2.98^cd
-29°C	70.11^b	2.01^cd	69.61^bc	3.15^bc	70.12^b	2.93^d	72.57^b	2.44^e
-77°C	65.03^d	1.01^j	69.42^bc	2.04	70.54^b	2.26^f	72.41^b	3.22^b	79.5^a	3.72^a

^a-jValues for each color parameter with different letters are significantly different (). . and for .