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Suitability for freezing strawberry varieties cultivated in Lithuania.

Author(s) : CESNAUSKAS V., VISKELIS P., RUBINSKIENE M.

Summary

Berries of 20 strawberry varieties were studied with regard to their suitability for freezing. The berries were frozen to -25 °C in the centre and then stored at -25 °C. After 6 months of storage, the frozen berries were thawed in air at 18-20 °C, in water at 2-4 °C, in warm water at 70-75 °C, or in a microwave oven. The chemical and sensory quality of the berries measured before freezing (fresh), and after each of the treatments was compared. It was established that the berries thawed in a microwave oven had the highest sensory value.

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Details

  • Original title: Suitability for freezing strawberry varieties cultivated in Lithuania.
  • Record ID : 2001-0909
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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