Masters Theses


Hung-yen Kao

Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

Melvin R. Johnston

Committee Members

Jimmie L. Collins, Thomas S. Osborne, Ivon E. McCarty


Little information concerning the histology of the strawberry fruit is available. The reason for inadequate histological investigations is due primarily to the difficulty encountered in conducting such a study. The strawberry fruit is composed of delicate tissues; therefore, preparation for histological examination of such materials presents problems not always encountered with the more rigid structures.

One of the most recent processing methods utilized to preserve strawberries is freeze-drying. Inadequate data are available concerning the effect of this process on the histological changes of the berry. Knowledge of the cellular structure of fresh berries and freeze-dried (F-D) berries is believed essential for advancement of technology concerning strawberry processing.

Investigations concerning the effect of the freeze drying process on physical alterations of the tissue have been conducted on several vegetable and fruit tissues. These studies indicate that rate of freezing tissue prior to drying influences the amount of water taken up during rehydration. Use of radioactive tracers in the rehydrating media (autoradiography) coupled with the employment of histological examination should provide information showing the effect of freezing rate on structural and cellular distortion.

Objectives of this study are:

1. To make a histological study of the fresh strawberry fruit.

2. To study the effects of freezing rates on the structural and cellular changes of F-D strawberries .

3. To study the penetrability and distribution of different radioactive substances in the F-D strawberry fruit.

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