抄録
Cucumber tissues were preserved using an osmotic dehydrofreezing technique at -18 and -55℃. Two mechanical texture parameters, fracture stress related to the cell wall and initial modulus related to the cell membrane were measured using a texture analyzer after freeze-thawing. At -18℃ preservation, the fracture stress of osmotic dehydrofreezed cucumbers were in better condition than that of non-treated ones. But the initial modulus of osmotic dehydrofreezed cucumbers could not be better than that of non-treated ones. At -55℃ preservation, the facture stress of osmotic dehydrofreezed cucumbers were almost the same as that of non-treated ones. The initial modulus of osmotic dehydrofreezed cucumbers was worse than that of non-treated ones.
