similar to that of the fresh product in the sarnples frozen at
slow rate, while a slight metallic tlavour was detected in
the Smooth Cayenne cultivar which had been fast fl'ozen.
The statistical analysis of the overall acceptability
showed that the fi'eezing pl'occss caused a decrease in the
acceptability of the samples (increasing scores given by the
test panel). This decrease was smaller in the Smooth
Cayenne cultivar frozen at a slow rather than at a fast rate.
During frozen storage, the slow-frozen Smooth Cayenne,
cultivar showed the best acceptability, followed by the
slow-frozen Red Spanish cultivar and finally the fastfrozen
Smooth Cayenne cultivar. After a 3.'ear of frozen
storage the samples were moderately acceptable. Cooke
et al. [18] found that the quality of frozen mango slices did
not depend on the rate of deep freezing and sensory evaluation
showed the best results were achieved when a domestic
freezer was used, This is in agreement with the overall
acceptability values which were obtained in this study.
A poor correlation [.r = 0.36 for the Smooth Cayenne
cultivar (slow freezing) and r = 0.41 for the Red Spanish
cultivar] was obtained between objective and subjective
fruit texture measurements [7]. Sensory texture was highly
and positively correlated with overall fruit acceptability
(r= 0.81 and r= 0.75 for the Smooth Cayenne cultivar
for slow and fast freezing, respectively; r = 0.83 for the
Red Spanish cultivar), and appearance [r = 0.71 for the
Smooth Cayenne cultivar (slow freezing) and r = 0.58 for
the Red Spanish cultivar] and negatively correlated with
flavour [r = -0.35 for the Smooth Cayenne cultivar (slow
freezing) and r = -0.45 in the Red Spanish cultivar].
Pincapple fruit slices maintained a good texture after
slow and fast freezing due to their fibrous texture. The
sensory properties of these slices we.'e found to he relatively
stable during frozen storage (12 months). The panel lists
preferred pineapple fruit slices that had been frozen slowly.
The two cultivars arc suitable both for freezing and
frozen storage (for 1 year).