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<p>This study aimed to evaluate the effects of conventional freezing (CF, -18&#xa0;°C), individual quick freezing (IQF, -30&#xa0;°C), ultra-low temperature freezing (ULF, -80&#xa0;°C), and liquid nitrogen spray freezing (LNF, -80&#xa0;°C) on the quality, moisture distribution, and microstructure of strawberries during 180 days of frozen storage. The retention of ascorbic acid content was 30.95%, 33.29%, 45.65%, and 52.94% for the CF, IQF, ULF and LNF treatments, respectively. Strawberries treated with ULF and LNF had higher soluble solid and total phenolic contents, and lower weight loss. LNF-treated strawberries had the lowest pH, and the highest firmness and anthocyanin content. Meanwhile, the strawberries treated with ULF and LNF had higher fixed water content, lower free water content, smaller ice crystals, and better-preserved cell morphology. X-ray computed tomography showed that LNF had the lowest porosity and the greatest pore wall thickness. In conclusion, LNF treatment had a more positive effect on maintaining the quality of strawberries.</p>

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Potential mechanisms underlying the effect of freezing methods on the quality of strawberries during long-term frozen storage: focusing on water migration, ice crystal formation, cell morphology, and organizational structure

  • 期刊论文

  • 发表日期：

    2025年12月2日

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  • Hanqian Jiang,
  • Xu Si,
  • Dingchen Shao,
  • Dongnan Li,
  • Bin Li

摘要

This study aimed to evaluate the effects of conventional freezing (CF, -18 °C), individual quick freezing (IQF, -30 °C), ultra-low temperature freezing (ULF, -80 °C), and liquid nitrogen spray freezing (LNF, -80 °C) on the quality, moisture distribution, and microstructure of strawberries during 180 days of frozen storage. The retention of ascorbic acid content was 30.95%, 33.29%, 45.65%, and 52.94% for the CF, IQF, ULF and LNF treatments, respectively. Strawberries treated with ULF and LNF had higher soluble solid and total phenolic contents, and lower weight loss. LNF-treated strawberries had the lowest pH, and the highest firmness and anthocyanin content. Meanwhile, the strawberries treated with ULF and LNF had higher fixed water content, lower free water content, smaller ice crystals, and better-preserved cell morphology. X-ray computed tomography showed that LNF had the lowest porosity and the greatest pore wall thickness. In conclusion, LNF treatment had a more positive effect on maintaining the quality of strawberries.