COMPARATIVE ANALYSIS OF FOREST-FRUIT CONSERVATION PROCEDURES BY FREEZING AND LYOPHILIZATION

Abstract

The paper presents a parallel between the two conservation modalities of forest fruits, by freezing, respectively by lyophilization. Both conservation procedures share a single purpose, which is, to stop the fruit spoilage phenomena and to preserve their freshness, wholeness, nutritional value and organoleptic features for as long as possible, based on biological and physical processes. Because of their chemical composition, fruits are very little resistant to fresh storage. After the harvest, fruits lose their natural immunity and undergo changes in their chemical composition, to wit they spoil. The main agent of fruit spoilage are microorganisms (bacteria, yeasts and molds), which find therein a favourable environment for their development, made up of water, sugars, starch, nitrogenous substances.