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  • The effect of freezing, frozen storage and thawing on the strawberry fruit composition
    Šimkova, Kristyna ...
    Strawberries intended for processing are usually frozen to withstand storage and distribution. However, freezing and thawing can cause the degradation of bioactive compounds. The aim of this study ... was to determine the optimal conditions for frozen storage and thawing to minimize any loss of nutrients prior processing. Different freezing treatments (−20°C, shock-freezing with liquid nitrogen, −80 °C) up to 6 months of storage and thawing treatments (4°C, room temperature, 37°C, microwave) were compared based on the content of organic acids, sugars, and phenolic compounds as well as the activity of peroxidase and polyphenol oxidase. During frozen storage at −20°C over 6 months, the sucrose content decreased by 59%, but only a 17% loss of ascorbic acid was observed, and no significant loss of anthocyanins was detected. However, more significant changes in composition were detected after thawing. When thawed at 4°C for 24 h, ascorbic acid content decreased by 32%, anthocyanin content by 30%, and sucrose content by 66%. Based on our study, the frozen storage caused smaller changes in the fruit’s composition than thawing. From the thawing procedures, the microwave thawing showed minimal changes in the composition of strawberries.
    Source: International journal of fruit science. - ISSN 1553-8362 (Vol. 24, No. 1, 2024, str. 186-199)
    Type of material - article, component part
    Publish date - 2024
    Language - english
    COBISS.SI-ID - 197693699

    Link(s):

    https://www.tandfonline.com/doi/full/10.1080/15538362.2024.2355920
    Repository of the University of Ljubljana – RUL
    DOI

source: International journal of fruit science. - ISSN 1553-8362 (Vol. 24, No. 1, 2024, str. 186-199)

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