Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties

Authors

  • Amel Selimović Assoc. Prof. Dr., Department of Food Technology, University of Tuzla/Faculty of Technology, BOSNIA AND HERZEGOVINA
  • Fatima Djedović BA, Department of Plant Production, University of Tuzla/Faculty of Technology, BOSNIA AND HERZEGOVINA
  • Halid Junuzović Sen. Asst, Department of Analytical Chemistry, University of Tuzla/Faculty of Technology, BOSNIA AND HERZEGOVINA
  • Ernad Kucalović Asst, Department of Plant Production, University of Tuzla/Faculty of Technology, BOSNIA AND HERZEGOVINA
  • Amra Selimović Assoc. Prof. Dr., Department of Analytical Chemistry, University of Tuzla/Faculty of Technology, BOSNIA AND HERZEGOVINA
  • Tijana Brčina Assoc. Prof. Dr., Department of Food Technology, University of Tuzla/Faculty of Technology, BOSNIA AND HERZEGOVINA

DOI:

https://doi.org/10.31033/ijrasb.9.2.13

Keywords:

strawberry, freezing, chemical composition, total phenols

Abstract

The aim of this study was to examine the content of total soluble substance (TSS), total acidity (TA), pH, ascorbic acid content (vitamin C) and total phenols in fresh strawberries, as well as in strawberries stored for 10 days by freezing. Chemical characterization of fresh and frozen strawberries was done on four different varieties: Clery, Maya, Asia, Joly grown in the area of Čelić, Bosnia and Herzegovina. The obtained results showed that frozen strawberries have slightly lower values of TSS, pH, vitamin C, while the content of TA and total phenols was slightly higher in frozen strawberries than in fresh ones, which can be attributed to increasing acidity.

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Published

2022-04-04

How to Cite

Amel Selimović, Fatima Djedović, Halid Junuzović, Ernad Kucalović, Amra Selimović, & Tijana Brčina. (2022). Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties. International Journal for Research in Applied Sciences and Biotechnology, 9(2), 107–111. https://doi.org/10.31033/ijrasb.9.2.13

Issue

Vol. 9 No. 2 (2022): March Issue

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Articles

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