Comparison of quality characteristics of fresh and of dried strawberries

Karakasova, Ljubica; Ampova, Jovanka; Babanovska-Milenkovska, Frosina; Durmishi, Namik; Stamatovska, Viktorija

doi:10.33107/ubt-ic.2017.159

Cited by 4 publications

(1 citation statement)

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“…Especially sugar-acid balance and contents are the primary determinants of the taste properties of fruits. The most widespread acids evaluated in fruits are tartaric acid, malic acid, and citric acid, known to affect taste-aroma formation and many physiological processes are known as "fruit acids" [58,59].…”

Section: Organic Acidsmentioning

confidence: 99%

The Effect of Organic, Inorganic Fertilizers and Their Combinations on Fruit Quality Parameters in Strawberry

et al. 2021

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Strawberry (Fragaria × ananassa Duch.) is widely grown and highly appreciated by consumers around the world for its delicious, soft, and highly nutritious fruits. Turkey is one of the most important strawberry producers in the world. Strawberry cultivation in Turkey typically involves the use of chemical fertilizers and more recently organic and organic+ chemical fertilizers have been started to use in commercial production to produce healthier fruits. Therefore, in this study, we investigated the effect of organic, chemical, and organic + chemical fertilizer treatments in strawberry (cvs. ‘Albion’, ‘San Andreas’ and ‘Monterey’) fruit quality parameters including fruit color (L*, a*, b*, C and H0) parameters, soluble solids content, total acidity, fruit firmness, vitamin C, specific sugars and organic acids. Results showed that in particular fruit color parameters, soluble solid content (SSC), total acidity, fruit firmness, and vitamin C (L-Ascorbic acid) in fruits of three strawberry cultivars were significantly affected by different fertilizer applications (p < 0.05). Compared with conventional chemical fertilizer treatment, the organic fertilizer treatment produced fruit with significantly higher contents of SSC and glucose but decreased fruit firmness and vitamin C. Organic fertilizer also gave more intense colored strawberry fruits with high Chroma values (47.948 in organic fertilizer application and 39.644 and 39.931 in organic + chemical fertilizer and chemical fertilizer, respectively). Citric acid was identified to be the predominant organic acid in strawberry fruits but treatments were found insignificant on citric acid content.

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Section: Organic Acidsmentioning

confidence: 99%

The Effect of Organic, Inorganic Fertilizers and Their Combinations on Fruit Quality Parameters in Strawberry

et al. 2021

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Research Progress on Methods for the Deacidification of Small Berry Juice: An Overview

Wang,

Shen

et al. 2024

Molecules

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As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour tastes in small berry juices result in a poor flavor and low acceptance among consumers, greatly limiting their marketability. Among the most commonly used deacidification methods, chemical deacidification methods can neutralize fruit juice via the addition of a deacidification agent, while physical deacidification methods include freezing deacidification, ion-exchange resin deacidification, electrodialysis deacidification, and chitosan deacidification. All of these methods can markedly improve the pH of fruit juice, but they introduce new substances into the juice that may have an influence on its color, taste, and stability. Biological deacidification can effectively remove malic acid from fruit juice, reducing the content from 15 g/L to 3 g/L; additionally, it maintains the taste and stability of the juice. Therefore, it is widely applied for fruit juice deacidification. On this basis, some compound deacidification technologies have also emerged, but they also present problems such as high costs and complicated working procedures. This review of deacidification methods for small berry juice provides a foundation for the industrial development of such juices.

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Influence of Pretreatments and Freeze-Drying Conditions of Strawberries on Drying Kinetics and Physicochemical Properties

et al. 2022

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The aim of this study is to analyze the effects of pretreatments and drying temperature on the freeze-drying (FD) kinetics, ascorbic acid content, color changes, and antioxidant activity (AA) of strawberries. Experiments were performed at 20 °C, 40 °C, and 60 °C, with a constant pressure of 63 Pa in the FD chamber. The strawberry samples were cut into slices (CS) and pulped (PS) before drying. The drying kinetics was best described using the Midilli or logistic model depending on the strawberry grinding method used and the FD temperature. The FD of strawberries significantly increased the lightness, redness, and yellowness of the dried fruit. The FD temperature and pretreatment methods had little influence on the total phenolic content (TPC) and AA. The lowest TPC was found in strawberry pulps after dehydration at 60 °C, and the highest TPC was observed in strawberry slices dehydrated at the same temperature (18.54 and 22.04 mg of gallic acid equivalent per gram of dry mass, respectively). Furthermore, the ascorbic acid content in dried strawberries was higher for the samples freeze-dried at a higher temperature.

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Comparison of quality characteristics of fresh and of dried strawberries

Cited by 4 publications

References 0 publications

The Effect of Organic, Inorganic Fertilizers and Their Combinations on Fruit Quality Parameters in Strawberry

The Effect of Organic, Inorganic Fertilizers and Their Combinations on Fruit Quality Parameters in Strawberry

Research Progress on Methods for the Deacidification of Small Berry Juice: An Overview

Influence of Pretreatments and Freeze-Drying Conditions of Strawberries on Drying Kinetics and Physicochemical Properties

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