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Home frozen strawberries.

1977; Wiley; Volume: 12; Issue: 4 Linguagem: Inglês

10.1111/j.1365-2621.1977.tb00124.x

1365-2621

MARGARET A. HUDSON, VALERIE A. RICKETTS, Margaret E. Holgate,

Plant Physiology and Cultivation Studies

Summary Treatments were devised to improve the quality of home frozen Cambridge Favourite strawberries, stored for 6 months at −18°C. When sugared berries were frozen quickly on trays and packaged the following day, rather than being packaged in sugar before freezing, the appearance of sliced berries and colour of whole berries were improved. If fruit was frozen without sugar and sweetened before tasting, the rate of freezing did not influence quality. Colour and appearance were usually better if sugar was added before freezing. For slow freezing, 60% syrup was a better medium than dry sugar, and texture (whole berries) and flavour (sliced berries) were improved. Sliced berries had a better flavour (syrup treatment) but poorer apperrance (sugar treatment) than whole berries. Berries crushed in sugar before freezing had poorer appearance, colour and texture marks, but better flavour scores, than the whole berries frozen in sugar or syrup. Ascorbic acid failed to improve quality.