Table 4 Firmness disintegration index (%) of potato samples
From: Impact of freezing rate on electrical conductivity of produce
Control (Unfrozen) | Previously slow frozen | Previously fast frozen | |
|---|---|---|---|
Duration of OH treatment [s] | Firmness disintegration index (%) | ||
0 | 0 | 21.09 | 16.34 |
120 | 12.69 | 32.24 | 26.36 |
240 | 27.48 | 45.89 | 40.45 |