Claim · model-written summary
Frozen storage at -20C for 6 months changed ascorbic acid by 17%.
- Taxon
- Strawberry
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Fragaria ×ananassat0 - Treatment
- frozen storage at -20C over 6 monthse0
- Outcome
- ascorbic acide0
- Direction
- losse0
- Value
- 17%e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“During frozen storage at -20C over 6 months, the sucrose content decreased by 59%, but only a 17% loss of ascorbic acid was observed, and no significant loss of anthocyanins was detected.”
t0“Strawberry”
Title
The Effect of Freezing, Frozen Storage and Thawing on the Strawberry Fruit Composition
Kristyna Simkova; Mariana Cecilia Grohar; Massimiliano Pelacci; et al. International Journal of Fruit Science 2024. doi:10.1080/15538362.2024.2355920
Other claims from this paper (7)
- Intervention effect Frozen storage at -20C for 6 months changed sucrose content by 59%.
- Intervention effect Frozen storage at -20C for 6 months changed anthocyanins by no significant loss.
- Intervention effect Thawing at 4C for 24 h decreased ascorbic acid content by 32%.
- Intervention effect Thawing at 4C for 24 h decreased anthocyanin content by 30%.
- Intervention effect Thawing at 4C for 24 h decreased sucrose content by 66%.
- Observation Frozen storage changed fruit composition less than thawing.
- Observation Microwave thawing showed minimal compositional changes.