The effect of freezing, frozen storage and thawing on the strawberry fruit composition : research data underlying the article

Šimkova, Kristyna (avtor), Grohar, Mariana Cecilia (avtor), Pelacci, Massimiliano (avtor), Veberič, Robert (avtor), Hudina, Metka (avtor), Jakopič, Jerneja (avtor)

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.

• Jezik: Angleški jezik
• Ključne besede: strawberry, freezing, anthocyanins, phenolic compounds, enzyme activity, ascorbic acid
• Organizacija: BF - Biotehniška fakulteta
• Leto izida: 2024
• PID: 20.500.12556/RUL-156238
• Metode zbir. podat.: Meritve in testi
• Datum objave v RUL: 15.05.2024

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Projekti

• Financer: EC - European Commission
• Program financ.: H2020
• Številka projekta: 956257
• Naslov: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Akronim: HiStabJuice

• Financer: ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
• Številka projekta: P4-0013
• Naslov: Hortikultura