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Effects of liquid nitrogen quick-freezing technology on quality changes in litchi during frozen storage.

Author(s) : WANG Y., HUANG W., JIAN P., LU J., MA Y., SUN Q., CAO Y., SONG M.

Type of article: IJR article

Summary

Fresh litchi has a short harvest season and limited storability, necessitating the development of long-term preservation technologies to improve its economic viability. This study evaluated the effects of conventional chest freezer freezing (CF) at -20 ◦-100 ◦ ◦ C and liquid nitrogen freezing (LNF) at various temperatures (-40, -60, -80, and C) on the quality attributes of litchi during frozen storage for up to six months. The results demonstrated that LNF significantly reduced the initial freezing point and increased the freezing rate compared to CF. How ever, LNF led to fruit cracking. Throughout the storage period, a gradual deterioration in key quality parameters was observed in all treated samples. Despite this, LNF was superior to CF in terms of sensory scores, peel color, drip loss, textural properties (hardness, chewiness, and gumminess), microstructural integrity and water status. The -80 C LNF exhibited the best comprehensive quality. Furthermore, LNF effectively retarded the increase in titratable acidity (TA). Two-way ANOVA revealed that browning index (BI), total soluble solids (TSS), and ascorbic acid content were predominantly influenced by storage duration rather than freezing method. In conclusion, these findings suggest that LNF, as an advanced rapid-freezing technology, can better preserve the critical quality attributes of litchi during extended frozen storage.

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Details

  • Original title: Effects of liquid nitrogen quick-freezing technology on quality changes in litchi during frozen storage.
  • Record ID : 30034981
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 188
  • Publication date: 2026/08
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2026.106980

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