EFFECT OF LOW TEMPERATURE ON THE ASCORBIC ACID (VIT. C) CONTENT AND QUALITY CHARACTERISTICS IN FROZEN STRAWBERRY (KORDESTAN VARIETY, IRAN)

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BOOSTANI M.; SAHARI MOHAMMAD ALI; HAMIDI ISFEHANI Z.

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Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2002 | Volume:3 | Issue:12 Page(s): 17-30

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Title

EFFECT OF LOW TEMPERATURE ON THE ASCORBIC ACID (VIT. C) CONTENT AND QUALITY CHARACTERISTICS IN FROZEN STRAWBERRY (KORDESTAN VARIETY, IRAN)

Author(s)

BOOSTANI M. | SAHARI MOHAMMAD ALI | HAMIDI ISFEHANI Z. | Issue Writer Certificate

Keywords

STRAWBERRYQ4

ASCORBIC ACID (VIT. C)Q4

FREEZINGQ4

QUALITY CHARACTERISTICSQ4

STORING METHODQ4

Abstract

The effect of low temperature and FREEZING methods on vitamin C content and other QUALITY CHARACTERISTICS of the Iranian strawberries (Kordestan Variety) was investigated. This variety was processed with two different types of FREEZING method, including slow FREEZING in domestic freezer at -20°C and quick FREEZING with liquid nitrogen at -50 to 100°C. Following the 3 months of the storage of product, changes in color, anthocyanin and vitamin C content, pH, acidity and sensory evaluation of products were tested.The result showed that the major loss of vitamin C occurred during the first IS days of the storage. Comparing to fresh samples, the percentage of vitamin C losses were 64.5, 10.7 and 8.9 at -12, -18 and -24°C, respectively. Similarly, percentage of anthocyanin losses were 40.2, 34.3 and 17.6 at -12, -18 and -24°C, respectively. No statistically significant differences were observed between -18 and -24°C and FREEZING methods on vitamin C losses, pH level and acidity content. In slow FREEZING method, there was statistically significant difference only in pH level on all three different temperatures. This may have resulted due to the buffer compound changes in slow FREEZING method. Therefore, the storage temperature of -18 or -24°C was best for preserving the QUALITY CHARACTERISTICS of strawberries. At -12°C, frozen STRAWBERRY had the lowest QUALITY CHARACTERISTICS.

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APA: Copy

BOOSTANI, M., SAHARI, MOHAMMAD ALI, & HAMIDI ISFEHANI, Z.. (2002). EFFECT OF LOW TEMPERATURE ON THE ASCORBIC ACID (VIT. C) CONTENT AND QUALITY CHARACTERISTICS IN FROZEN STRAWBERRY (KORDESTAN VARIETY, IRAN). JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 3(12), 17-30. SID. https://sid.ir/paper/28037/en

Vancouver: Copy

BOOSTANI M., SAHARI MOHAMMAD ALI, HAMIDI ISFEHANI Z.. EFFECT OF LOW TEMPERATURE ON THE ASCORBIC ACID (VIT. C) CONTENT AND QUALITY CHARACTERISTICS IN FROZEN STRAWBERRY (KORDESTAN VARIETY, IRAN). JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2002;3(12):17-30. Available from: https://sid.ir/paper/28037/en

IEEE: Copy

M. BOOSTANI, MOHAMMAD ALI SAHARI, and Z. HAMIDI ISFEHANI, “EFFECT OF LOW TEMPERATURE ON THE ASCORBIC ACID (VIT. C) CONTENT AND QUALITY CHARACTERISTICS IN FROZEN STRAWBERRY (KORDESTAN VARIETY, IRAN),” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 3, no. 12, pp. 17–30, 2002, [Online]. Available: https://sid.ir/paper/28037/en

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