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Off-flavour production in frozen strawberries.

Author(s) : DENG H., UEDA Y., CHACHIN K., YAMANAKA H.

Type of article: Article

Summary

The data indicate that the off-flavour development in frozen berries can be attributed to the breakdown of the cells by freezing, thereby decreasing the pH in the cytosol, which in turn leads to the emanation of sulfide ion as hydrogen sulfide. Furthermore, its production depends on the concentration of sulfide ion in the berries. It is therefore advisable, when freezing strawberries, to avoid the use of cultivars with high concentrations of the sulfide ions. It is also recommandable that only cultivar of strawberry low in sulfide be grown.

Details

  • Original title: Off-flavour production in frozen strawberries.
  • Record ID : 1997-1568
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 9 - n. 1
  • Publication date: 1996/10

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