Abstract
The present study compares different pre-treatments used to analyze free sugars and organic acids in strawberries. Soluble solid content, free sugars, and organic acid content in strawberries may vary depending on the pre-treatment methods used for analyze. A comparison of freshly squeezed juice and that obtained post freezing and thawing revealed a significant reduction in sucrose content in the once-frozen juice. However, no significant differences were observed in the soluble solids, glucose, and fructose contents. Furthermore, crushed flesh had significantly higher soluble solid, glucose, and fructose levels and lower sucrose content than those of the juice. Crushed flesh exhibited significantly higher citric acid and a lower malic acid content than those in the juice. There was a significant reduction in sucrose content in the freeze-dried samples compared to all other pre-treatments. Contrastingly, citric and malic acid levels were higher in the freeze-dried samples than that in the freshly crushed samples. The sucrose analytical values can be greatly decrease during the pre-treatment process. Therefore, differences in analytical methods should be considered when comparing sucrose content and composition.
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