Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry

Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry

The effect of low storage temperature and freezing methods on ascorbic acid content and other qualitative characteristics of Iranian strawberries (Kordestan variety) were investigated. With two different types of freezing methods (slow at −20 °C and quick at −50 to −100 °C), three different temperat...

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Bibliographic Details
Published in:Food chemistry Vol. 86; no. 3; pp. 357 - 363
Main Authors: Sahari, Mohammad Ali, Mohsen Boostani, F, Zohreh Hamidi, E
Format: Journal Article
Language:English
Published: Oxford Elsevier Ltd 01-07-2004
Elsevier
Subjects:
Ascorbic acid
Biological and medical sciences
Food industries
Freezing
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Quality characteristics
Storage
Strawberry
Ascorbic acid
Storage
Strawberry
Freezing
Quality characteristics
Fragaria
Fruit
Rosaceae
Vitamin
Temperature effect
Warehousing
Dicotyledones
Quality
Angiospermae
Food preservation
Spermatophyta
Chemical composition
Low temperature
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Summary:The effect of low storage temperature and freezing methods on ascorbic acid content and other qualitative characteristics of Iranian strawberries (Kordestan variety) were investigated. With two different types of freezing methods (slow at −20 °C and quick at −50 to −100 °C), three different temperatures and, following three months of storage, changes in colour, anthocyanin and ascorbic acid content, pH, acidity and sensory evaluation were tested. The major losses of ascorbic acid occurred during the first 15 days of storage and the percentage were 64.5, 10.7 and 8.9 at −12, −18 and −24 °C, respectively. No statistically significant differences were observed between the −18 and −24 °C and freezing methods in ascorbic acid losses, pH level on acidity content. In the slow freezing method, there was a statistically significant difference only in pH level, at all three temperatures. Therefore, the storage temperatures of −18 and −24 °C were best for preserving the qualitative characteristics (colour, texture, flavour and wholeness) of the strawberries.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2003.09.008