Abstract
ABSTRACTFree sugar composition of strawberries during thawing and up to 5‐hr after‐thaw storage was studied. Sucrose content of drained fruits and juice decreased by 70% whereas fructose and glucose content increased during thawing at 4 °C. Total free sugar content remained constant. Sucrose degradation caused by invertase activity in the strawberry fruit rather than by sucrose synthase activity or acid hydrolysis was demonstrated. The sucrose inversion was more pronounced in drained fruits than in juice. Sucrose inversion also occurred when fruit was thawed by a current of air, microwave heating, or 35 °C water, but to a lesser extent. The 5‐hr holding period after thawing resulted in comparable sugar composition with all thawing procedures. For best preservation of the free sugar composition a fast thawing method should be chosen.
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