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Freezing of Nonwoody Plant Tissues

I. Effect of Rate of Cooling on Damage to Frozen Beet Root Sections ^1,2,3

^a Agricultural Research Service, United States Department of Agriculture, Western Regional Research Laboratory, Berkeley, California 94710

Small cylinders of red beet (Beta vulgaris) root were frozen at various rates. Ultraslow cooling at 0.2 C per hour to –4 C produced little damage, as determined by leakage of pigment and electrolytes, and softening. All of these increased at faster rates of cooling or at lower temperatures. Cooling at the ultraslow rate appears to induce extracellular freezing, resulting in a protective dehydration of the cell contents.

² Portions of the content of this article were communicated to the XIII International Congress of Refrigeration (5).

³ Portions of this work were submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science, University of California, Berkeley, by E. Sa B. P.