Relationship of treatment of fresh strawberries to the quality of frozen fruit and preserves
1991
'Cardinal' strawberries were hand picked and stored 1 day at 21 degrees C enhance softening. Three separate preprocessing experiments were conducted to determine the effects of style of pack, 0.18% calcium (Ca) dips, 0.3% low methoxyl pectin (LMP), 40 degrees Brix sucrose dips, heat of 70 degrees C, vacuum at 172 mm Hg and drying to 70% moisture on quality and firmness of frozen-then-thawed and preserved strawberries. The greatest firming effect on frozen-then-thawed fruit was due to Ca and pectin. Sliced fruit was firmed more than whole fruit by the Ca and pectin treatments. Drained weight loss was reduced by pectin, Ca, sucrose, heat and vacuum in frozen-then-thawed fruit. Drained weight losses were the same or greater among treatments in preserves. the firmness and wholeness of preserves was increased by Ca, vacuum, 40 degrees Brix sucrose, heat and to a lesser extent drying, but individual effects were not additive. The drying treatment reduced color quality.
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