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KMID : 0380620150470020267
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 2 p.267 ~ p.271
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Effects of Freezing Temperature on Quality of Mulberry
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Kim Jung-Eun
Jo Hye-Jin
Yoo Min-Jee
Song Kyung-Bin
Kim Ha-Yun
Park Jong-Tae
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Abstract
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This study aimed to determine the optimal freezing temperature for preserving mulberries. Mulberries were frozen at ?20, ?45, and ?70oC immediately after harvesting. After 24 h, frozen mulberries were stored at ?20oC for two months and then thawed at 4oC and room temperature. Frozen and thawed mulberries did not differ significantly in color and pH from fresh mulberries. However, the content of anthocyanidin and sugar, and the hardness of mulberry significantly decreased after feeze-thawing. Drip loss of the thawed berries increased as the freezing temperature decreased. A comparison among cross-section images of mulberries frozen at different temperatures did not show any significant differences. However, after thawing at 4oC or room temperature, the total number of aerobic bacteria found in mulberry decreased more than ten times. Consequently, the freezing temperature showed no significant effect on the overall quality of the mulberry.
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KEYWORD
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mulberry, freeze-thawing temperature, hardness, anthocyanidin
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