ABSTRACT
Low temperature storage of canned foods may be beneficial to nutrient retention in several ways. The beneficial effect of low-temperature storage on retention of sensory as well as nutritional quality of dry and dehydrated foods has been neglected even to a greater extent than for canned foods. Concentrated foods generally behave in an intermediate manner between the single-strength and dehydrated products. Practically all fresh foods lose weight after harvest, collection, or storage as a result of transpiration and respiration. Moisture content and presence of oxygen in the environment are also important in nutrient retention, particularly with low-moisture foods. Foods containing low moisture levels rarely suffer appreciable nutrient losses, even in prolonged storage at or below -10°C. Some high-moisture foods may sustain nutrient losses even at —10°C, or lower. Long-term effects of temperature may be attenuated by prompt, short, high-temperature treatment which inactivates enzymes in the fresh foods and in the microorganisms in the food environment.
