Abstract
The effects of immersion freezing (IF) followed by microwave thawing on the quality of frozen litchis were investigated after frozen storage for various time periods and compared with traditional air-blast freezing (AF). The freezing rate of IF samples was 10 times higher than that of AF samples. The average size of ice crystals in IF and AF samples was determined as: AF > 200 μm > IF. Consequently, there was good integrity of the fruit microstructure, hardly any drip loss and high retention (80%) of texture, quality and nutrient content in IF samples. Moreover, the IF samples retained their red color, with texture and taste that were difficult to distinguish from fresh litchis after being thawed and placed at room temperature for 3 h. In contrast, the AF litchis showed significant degradation in their quality, including loss of firmness, 4% drip loss and rapid browning. Compared with the AF method, the IF technology improved the quality of frozen litchis overall and greatly extended their shelf-life to at least 6 months. Therefore, IF should be considered as a promising novel technology for long-term storage of litchis.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 9
Claim · model-written summary
Immersion freezing was ten times faster than air-blast freezing.
LitchiOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The freezing rate of IF samples was 10 times higher than that of AF samples”
t0“litchi”
Claim · model-written summary
Immersion freezing yielded smaller ice crystals than air-blast freezing.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The average size of ice crystals in IF and AF samples was determined as: AF > 200 μm > IF”
t0“litchi”
Claim · model-written summary
Immersion-frozen fruit retained its microstructure and had little drip loss.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Consequently, there was good integrity of the fruit microstructure, hardly any drip loss and high retention (80%) of texture, quality and nutrient content in IF samples”
t0“litchi”
Claim · model-written summary
Immersion-frozen fruit retained 80% of texture, quality and nutrients.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“high retention (80%) of texture, quality and nutrient content in IF samples”
t0“litchi”
Claim · model-written summary
After thawing and three hours at room temperature, immersion-frozen fruit retained red color, texture and taste near fresh fruit.
- Treatment
- IFe0
- Outcome
- red color, with texture and tastee0
- Direction
- retainede0
- Qualifier
- room temperature for 3 he0
- Comparator
- fresh litchise0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the IF samples retained their red color, with texture and taste that were difficult to distinguish from fresh litchis after being thawed and placed at room temperature for 3 h”
Claim · model-written summary
Air-blast frozen litchis lost firmness, had 4% drip loss and browned rapidly.
- Treatment
- AFe0
- Outcome
- loss of firmness, 4% drip loss and rapid browninge0
- Direction
- degradatione0
- Value
- 4%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the AF litchis showed significant degradation in their quality, including loss of firmness, 4% drip loss and rapid browning”
Claim · model-written summary
Immersion freezing improved overall frozen litchi quality relative to air-blast freezing.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared with the AF method, the IF technology improved the quality of frozen litchis overall”
Claim · model-written summary
Immersion freezing extended shelf life to at least six months.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“greatly extended their shelf-life to at least 6 months”
t0“immersion freezing for quality preservation of litchi fruit”
Claim · model-written summary
The authors recommend immersion freezing for long-term litchi storage.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“IF should be considered as a promising novel technology for long-term storage of litchis”
The same questions in other papers
application · growth · LitchiPositive and negative results
5 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
3 papers more in this group
See all 7 papers →cold · quality: general · LitchiResults agree
1 paper in the same direction as this paper
- positive
application · quality: general · LitchiResults agree
3 papers in the same direction as this paper
- positive
- positive
- positive
application · quality: postharvest · LitchiResults agree
5 papers in the same direction as this paper
- positive
- positive
- positive
2 papers more in this group
See all 6 papers →cold · quality: postharvest · LitchiResults agree
7 papers in the same direction as this paper
- positive
- positive
- positive
4 papers more in this group
See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.