Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties

Abstract

The aim of this study was to examine the content of total soluble substance (TSS), total acidity (TA), pH, ascorbic acid content (vitamin C) and total phenols in fresh strawberries, as well as in strawberries stored for 10 days by freezing. Chemical characterization of fresh and frozen strawberries was done on four different varieties: Clery, Maya, Asia, Joly grown in the area of Čelić, Bosnia and Herzegovina. The obtained results showed that frozen strawberries have slightly lower values of TSS, pH, vitamin C, while the content of TA and total phenols was slightly higher in frozen strawberries than in fresh ones, which can be attributed to increasing acidity.