title: Application of Isochoric Impregnation: Effects on Microbial and Physicochemical Parameters and Shelf Life of Strawberries Stored Under Refrigeration
abstract: This study evaluates the effectiveness of isochoric impregnation during isochoric cold storage in extending the shelf life of strawberries. Strawberries in two different impregnation solutions-(1) sucrose solution and (2) sucrose solution containing calcium chloride (CaCl<sub>2</sub>) and ascorbic acid (AA)-were first stored in an isochoric chamber at -2 °C/48 MPa for 1 week, followed by refrigeration at 4 °C for 3 weeks. For comparison, strawberries were also immersed in each solution for 1 wee
journal: Foods