20.500.12556/RUL-156238 The effect of freezing, frozen storage and thawing on the strawberry fruit composition research data underlying the article 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 minimise 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. strawberry freezing anthocyanins phenolic compounds enzyme activity ascorbic acid true false false Angleški jezik Ni določen Neznano 2024-05-15 11:08:23 2024-05-15 11:08:25 2025-04-16 13:21:08 0000-00-00 00:00:00 2024 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 Dataset_explanation.docx Dataset_explanation.docx 1 39758E067EE53D96B1ACD20FBB5B0491 21f05e6e6818f512dca7772ca815a4b667d3628373c885b53e23b77b79ac9f6f 2d918b35-129b-11ef-af1f-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=183590 Freezing_thawing_dataset.xlsx Freezing_thawing_dataset.xlsx 1 A446AD30C9032CE288716303DC826905 4a495e028bb79b420063eafb68b21c6c0bf7f9c58a5516cac12f8a4e85b69257 3790ec72-129b-11ef-af1f-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=183591 Biotehniška fakulteta Meritve in testi 0 0 0