Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer

Abstract

The focus of interest of this research was freezing preservation of green bean and strawberry in a home type freezer. Freezing time and freezing rates were determined from the cooling curves obtained experimentally. Home type freezing provided slow freezing rate. NMR Relaxometry measurements showed that freezing did not keep the cellular integrity in strawberries and green beans due to structural damage and extracellular ice formation. Packaged samples were stored at −27 °C for approximately 3 months. Although total phenolic content, antioxidant activity and color changes of samples were not significant, significant L-ascorbic acid losses were determined for 13 weeks’ frozen storage of strawberries and green beans. Home freezing should be done at appropriate freezing rate to preserve the texture and the nutritional content of fruits and vegetables.