Home frozen strawberries

Abstract

SummaryCambridge Favourite strawberries were assessed for appearance, colour, texture and flavour after being frozen, mainly in room temperature 60% syrup, by various methods available in the home. Soaks of 4 and 16 hr in syrup prior to freezing significantly lowered scores for appearance and colour, but tended to improve texture and, for the 4‐hr soak, flavour. A 4‐hr soak in sugar also had an adverse effect on colour. Colour was worsened by a 3‐hr fanning of the dry berries before immersion in syrup, but was improved by the use of cold syrup and by adding syrup to plain berries after the thaw. Appearance was worse if the syrup was replaced by dry sugar, to which water was added for tasting.Generally no significant differences were found when berries were frozen at — 18°C and at — 32°C or when they were stored at these temperatures. Thawing rate appeared to have a greater influence, and a fast thaw in running water significantly improved appearance, though it tended to have an adverse effect on texture. As a rule there were no significant differences between storage periods except for a surprising improvement of appearance with time.Flavour scores tended to decrease with storage.