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

Table 2

Ascorbic acid equivalent antioxidant capacity (mg/g peaches, wet basis) for thawed fresh peaches frozen at different temperatures.

Freezer temp	Endpoint core temperature
	(-7°C)	(-12°C)	(-18°C)	(-29°C)	(-77°C)
-7°C
-12°C
-18°C
-29°C
-77°C

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