Question

Physiological changes to some types of fruits and vegetables caused by low
temperatures which result in loss of eating quality is known as​

Answer 1

ANSWER:

Fruits and vegetables that are much softer when frozen and thawed. When the water freezes, it expands and the ice crystals cause the cell walls to rupture. ... These changes are also less noticeable in high starch vegetables, such as peas, corn and lima beans.

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