凍結方法，凍結貯蔵温度が冷凍イチゴの風味とエステル含量に及ぼす影響

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タイトル別名
  • Effects of Freezing Methods and Storage Temperature on Flavor Stability and Ester Contents of Frozen Strawberries.
  • トウケツ ホウホウ トウケツ チョゾウ オンド ガ レイトウ イチゴ ノ フウ

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Berries of three strawberry cultivars, Hoko-wase, Toyonaka, and Nyoho, were quick-frozen and stored at -20 °, -40 0, and -80 °C, for 6 months. Strawberries were also frozen slowly or dipped into a sugar solution before freezing and stored at -20 °C.<BR>1. Berries kept at -40° and -80 °C for 6 months retained their flavor comparable to fresh raw berries. The flavor of strawberries stored at -20 °C deteriorated quickly. The deterioration at -20 °C was slightly retarded by quick-freezing or coating the berries with sugar prior to freezing.<BR>2. The sugar (Brix), acid and vitamin C content of strawberries did not change much during storage, whereas the anthocyanin content was reduced to less than half after 6 months at each storage temperature.<BR>3. The total ester content of the strawberries stored at -40 ° and -80 °C remained unchanged, whereas that in berries stored at -20 °C disappeared quickly. The disappearance is attributed to the rapid decomposition and diffusion of esters which led to lower sensory scores. Quick-freezing and dipping in a sugar solution followed by storage at -20 °C were effective in retaining the ester content only for a short period.

収録刊行物

  • 園芸学会雑誌

    園芸学会雑誌 62 (3), 633-639, 1993

    一般社団法人　園芸学会

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