20.500.12556/RUL-158306 The effect of freezing, frozen storage and thawing on the strawberry fruit composition 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 minimize 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. anthocyanins ascorbic acid enzyme activity freezing phenolic compounds strawberry jagode zamrzovanje odmrzovanje hranilna vrednost kemična sestava fenolne spojine razgradnja bioaktivnih snovi true false true Angleški jezik Slovenski jezik Članek v reviji 2024-06-04 11:05:05 2024-06-04 11:05:11 2024-06-15 03:44:42 0000-00-00 00:00:00 2024 0 0 Str. 186-199 No. 1 Vol. 24 2024 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634 1553-8362 10.1080/15538362.2024.2355920 197693699 The_Effect_of_Freezing,_Frozen_Storage_and_Thawing_on_the_Strawberry_Fruit_Composition.pdf The_Effect_of_Freezing,_Frozen_Storage_and_Thawing_on_the_Strawberry_Fruit_Composition.pdf 1 9BFF5CC2C582C3E245B2F0288EA50300 4603b93b5b8757b22e4688fa582226d89ef9de26bdb246f72b81219d798eed7e 511cf086-2252-11ef-90a3-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=185858 https://www.tandfonline.com/doi/full/10.1080/15538362.2024.2355920 1 8cfa520e-2251-11ef-90a3-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=185856 Biotehniška fakulteta 0 0 0