Effect of Ascorbic Acid Treatment on Some Quality Parameters of Frozen Strawberry and Raspberry Fruits
The research paper investigates the impact of ascorbic acid treatment on the quality parameters of frozen strawberries and raspberries, specifically focusing on Total Soluble Solids (TSS), pH, vitamin C content, Total Phenolic Compounds (TPC), and antioxidant activity during a six-month storage period. The study utilized two strawberry varieties (Red Dream and Camarosa) and two raspberry varieties (Nova and Killarney), harvested in eastern Georgia. After harvesting, the fruits were dipped in ascorbic acid solutions (0%, 1%, or 2%) for 2.5 minutes before being frozen at -40°C and stored at -20°C.
Key findings include:
- After three months, TSS decreased by 10-14% across all samples, with no significant difference between treated and untreated fruits. pH values also dropped by 10-13%.
- Ascorbic acid treatment significantly increased the vitamin C content in treated fruits, with a 30% increase for 1% treatment and a 100% increase for 2% treatment after three months.
- TPC decreased by 20% in untreated strawberries and 14% in untreated raspberries after three months, while ascorbic acid treatment helped retain polyphenols, with the highest retention observed in Camarosa treated with 2% ascorbic acid.
- Antioxidant potential was strongly correlated with TPC (R² = 0.93) throughout the storage period.
The study concludes that ascorbic acid treatment enhances the retention of vitamin C and polyphenols in frozen strawberries and raspberries, although it does not significantly affect TSS or pH levels.
This research paper is significant in the field of food technology and preservation, particularly concerning the storage and quality maintenance of perishable fruits like strawberries and raspberries. It contributes to ongoing discussions about the use of natural preservatives, such as ascorbic acid, to enhance the nutritional quality and shelf life of frozen fruits. The findings are beneficial for food scientists, agricultural producers, and the food industry, as they provide insights into effective methods for preserving the health-promoting properties of berries, which are rich in antioxidants and phytochemicals. The research also addresses food security issues by highlighting ways to maintain the nutritional value of fruits during storage.
