used textural and microscopic studies and showed that, in most cases, pretreatment with CaCl2 stabilized the structure of strawberry tissues [42–44]. As mentioned above, compared to the samples subjected to normal immersion freezing,the samples subjected to UAF at ultrasound intensity levels of 0.250, 0.324, 0.378 and 0.412 W/cm2had shorter freezing time (Fig. 2) and higher bound (AIS) to total calcium ratio (Table 2). These two beneficial effects lessened the mechanical damage caused by large ice crystals and the fresh-like texture attributes of broccoli samples were better maintained.