REDOX ASPECTS REGARDING PRESERVATION OF VEGETAL FOOD PRODUCTS BY FREEZING

• Main Authors: Cristinel Zanoaga, Madalina Zanoaga, Marius Neculau
• Format: Article
• Language: English
• Published: "Alexandru Ioan Cuza" University of Iași 2007-08-01
• Series: Analele Ştiinţifice Ale Universităţii Alexandru Ioan Cuza din Iași,Sectiunea II A : Genetica si Biologie Moleculara
• Online Access: http://www.gbm.bio.uaic.ro/index.php/gbm/article/view/389

Freezing, at least of the vegetable products, no matter of the anatomic part involved – root, stalk, leaf, flower, fruit or seed – induces a biochemical changes manifested, implicitly, by modification of the tissular rH. More precisely, the more distant the native rH of the product under consideration is from a certain value – apparently the optimum/compatible to the animal, consuming organism – (rH ~ 26), the deeper are the transformations it suffers as a result of freezing, namely: if the native rH takes values below 26, the product gets oxidized by freezing while, in the opposite case, it is reduced, as if the whole group of vegetal products would tend to attain – by means of freezing – a (redox) homeostasis