OCR Text |
Show Freezing Retards Micro-Organisms Once the fruit or vegetable ii frozen, the growth of micro-organisms is retarded or stopped so long as the product remains frozen. Other changes can take place, however. These affect chiefly the color and flavor of the product and some of the vitamins. These changes are brought about by enzymes in the fruit or vegetable and are the cause of the hay-like flavor occasionally noticed. The enzymes likewise are the cause of the darkening of delicately deli-cately colored fruit such as peaches. |