抄録
The purpose of this study is to confirm effects on texture changes of carrot tissue accompanying formation/dissociation of gas hydrates. Fresh carrot tissues were preserved by using gas hydrate at 5℃ under 0.4MPa or 0.7MPa xenon partial pressure for a week. Texture was evaluated using two parameters, fracture stress and instantaneous elasticity related to the strength of the cell wall and cell membrane in the tissue. As a result, value of the fracture stress was slightly decreased compared to fresh tissue. Almost the same results were obtained under 0.4MPa and 0.7MPa partial pressure. The value of instantaneous elasticity was decreased inversely with increasing of partial pressure of xenon. Both parameters values were larger than that of non-xenon treatment freezing preservation. The study concludes that gas hydrate storage could make texture of carrot tissue in good condition more than non-xenon preservation. And gas hydrate technique is an effective method for fresh produces to prevent from softening tissues by freezing preservation.
