Conservation of fruits by freezing is o good method of ensuring the long-term retention of original characteristics, in almost unchanged state, especially of perishable materials. But freezing destroys cell integrity, thereby increasing the opportunity of undesirable physical, chemical and biochemical reactions like browning, texture changes, loss of flavor, etc. Prefreezing treatments of fruits can minimized the deteriorative reactions. The aim of this study is to improve the quality of frozen fruits with a new technology: vacuum impregnation. We used this technique to introduce cryoprotectant solutes into the studied fruits structure making them more suitable for resisting damages caused by the frozen-thawing process.
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