Claim · model-written summary
Microwave-thawed strawberries had extremely significantly higher reducing sugar and vitamin C contents than those thawed by three other methods.
- Taxon
- strawberries
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Fragaria ×ananassae0 - Treatment
- microwave-thawed samplese4
- Outcome
- contents of reducing sugar and vitamin C(VC)e4
- Direction
- highere4
- Comparator
- three other methodse4
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“quality characteristics of quick-frozen strawberries were investigated”
e4“microwave-thawed samples exhibited a significantly higher total acid content and extremely significantly higher contents of reducing sugar and vitamin C(VC) than those thawed by three other methods”
Title
Effects of Different Thawing Methods on Quality Characteristics of Quick-Frozen Strawberries
Liu Xue-me Food Science 2014
Other claims from this paper (5)
- Intervention effect The time needed to thaw quick-frozen strawberries decreased in the order microwave, ultrasonic, water bath and natural thawing.
- Intervention effect Microwave thawing was best for maintaining the color and hardness of strawberries and minimizing drip loss compared with three other methods.
- Intervention effect Ultrasonic thawing ranked second after microwave thawing for maintaining color and hardness of strawberries.
- Intervention effect Microwave-thawed strawberries had a significantly higher total acid content than those thawed by three other methods.
- Intervention effect Ultrasonic thawing gave a higher anthocyanin content in thawed strawberries than other methods.