More articles from Volume 2, Issue 1, 2013
Antioxidants, their properties, uses in food products and their legal implications
The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa)
A multi-criteria optimization and decision-making approach for improvement of food engineering processes
Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different food matrices
Effect of Biopreservatives on Storage Life of Papaya (Carica papaya L.)
Citations
2
Daniil N. Olennikov, Maria T. Khandy, Nadezhda K. Chirikova
(2022)
Oriental Strawberry Metabolites: LC–MS Profiling, Antioxidant Potential, and Postharvest Changes of Fragaria orientalis Fruits
Horticulturae, 8(10)
10.3390/horticulturae8100975
Giovana Bonat Celli, Amyl Ghanem, Marianne Su-Ling Brooks
(2016)
Influence of freezing process and frozen storage on the quality of fruits and fruit products
Food Reviews International, 32(3)
10.1080/87559129.2015.1075212The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa)
Abstract
The quality of frozen foods can be negatively affected if improper storage and distribution temperatures are allowed. The objective of this study was to investigate the effect of freeze-thaw cycles, which may occur in the cold chain, on colour (Lab, Total Colour Differences (TCD), chroma and hue angle) and vitamin C (ascorbic and dehydroascorbic acids) content of frozen strawberries (Fragaria ×ananassa, Duschesne, cv. Selva). A plan of temperature abuses (TAs) was established, based on a real situation, and applied to frozen strawberries during a four month frozen storage period. The results showed that the lightness (L) was the only parameter that was not significantly affected by range of TAs studied. The colour showed some variation on the parameters a, b, TCD, chroma and hue angle. During TAs, ascorbic acid decreased about 75% and dehydroascorbic acid increased 73%. The non-abused strawberry samples showed better overall appearance than the abused samples.This work contributes to an understanding of the quality changes of frozen strawberries that might occur during frozen storage and cold chain distribution.
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
