20.500.12556/RUL-158185 Changes in the balance between ascorbic and dehydroascorbic acid during freezing and thawing in strawberry fruit research data underlying the article Vitamin 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. Fragaria × ananassa strawberry ascorbic acid dehydroascorbic acid freezing thawing true false false Angleški jezik Ni določen Neznano 2024-05-28 15:56:55 2024-05-28 15:56:57 2025-04-16 13:31:54 0000-00-00 00:00:00 2024 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 Explanation.txt Explanation.txt 1 1311E09D94BFA5B9E5F0F5450DFC47E7 4c95f5b104a27ddd9e7ed8a70d92f3a258fb2836eb7e2ec44ecf9bedc2b56652 79cbac7d-1cfa-11ef-a9a3-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=185686 Dataset.xlsx Dataset.xlsx 1 7805ACA6E0A1488A7FC651158E643403 1981a1a7b528aa2f936a2dca1dc8e7e5debca46a01cc33d56e3e2c7490b1959a 82ededf8-1cfa-11ef-a9a3-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=185687 Biotehniška fakulteta Meritve in testi 0 0 0