Drip loss during strawberry thawingMurray, Helen (Avtor) Šimkova, Kristyna (Avtor) Lindner, Marlene (Avtor) Le Bourvellec, Carine (Avtor) Jakopič, Jerneja (Avtor) Halbwirth, Heidi (Avtor) Gössinger, Manfred (Avtor) anthocyanincolour acceptancedefrostingshelf-lifestrawberry pureeDrip loss is the liquid released from frozen strawberries during defrosting. High levels of drip loss make strawberries unsuitablefor many applications that require whole fruit. This study is aimed at investigating the relationship between strawberry drip lossand the colour stability of nectars produced from these strawberries. Both solid (remainder after drip removal during defrosting)and liquid fractions (drip loss) were analysed by HPLC for anthocyanin, sugar and acid concentration, as well as total soluble sol-ids and titratable acidity, to compare differences between the fractions. The results showed a strong correlation between straw-berry drip loss and the colour stability of the resulting nectars. Strawberries with high levels of drip loss produced nectars withmore stable colour. Determining the percentage of drip loss provides a quick and low-cost method for industrial nectar producersto select strawberries suitable for the production of colour-stable nectars. Furthermore, it was demonstrated for the first time thathigher levels of solid content, achieved by separating the drip loss of defrosted strawberries before processing into puree, leadto nectars with higher initial consumer acceptance factor (AF) and a higher AF after 12 weeks. As a result, these nectars had asignificantly better colour stability.20262026-04-14 12:17:22Članek v reviji181717sl