Changes in the balance between ascorbic and dehydroascorbic acid during freezing and thawing in strawberry fruitŠimkova, Kristyna (Avtor) Jakopič, Jerneja (Avtor) Fragaria × ananassastrawberryascorbic aciddehydroascorbic acidfreezingthawingVitamin C consists of both ascorbic and dehydroascorbic acid, as both of these acids exhibit biological activity. However, most studies focus only on ascorbic acid content during freezing and thawing. This study focused on the content of both ascorbic and dehydroascorbic acid under different freezing and thawing conditions. Our results showed no significant difference in the total vitamin C content (sum of ascorbic and dehydroascorbic acid content) among the different freezing procedures. Additionally, the results showed that the fruit retained more than 80% of its total vitamin C content after thawing, and there was no significant difference among the thawing procedures. However, there was a significant difference in the ascorbic and dehydroascorbic acid content among the different thawing procedures. The highest decrease in ascorbic acid (by 51%) and the highest increase in dehydroascorbic acid (more than 6 times) was observed in fruit thawed at 4 °C for 24 h. Our results showed that the changes in the total content of vitamin C during thawing are minimal, and it is the balance between ascorbic acid and dehydroascorbic acid content that is disrupted during thawing.20242024-05-28 15:56:55Neznano158185sl