Abstract
Changes in electrical and rheological properties of carrot cell tissues after freezing-thawing, cooking, and chloroform-vapor treatment were compared to clarify the mechanism of freezing injury. The electrical property was measured by impedance and the rheological properties were determined by the vibrating reed method. The change of rheological properties after chloroform-vapor treatment might be caused only by the loss of turgor pressure, while that after freezing-thawing seems to be caused by the injury of total cell tissues.
