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KMID : 1011620230390010022
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Korean Journal of Food and Cookey Science
2023 Volume.39 No. 1 p.22 ~ p.33
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Effect of various freezing and thawing methods on quality properties of passion fruit(Passiflora edulis)
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Hwang Young
Park Ji-Hyun
Cho Yong-Sik
Kim Kyung-Mi
Jang Hyun-Wook
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Abstract
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Purpose: As tropical and subtropical fruit cultivation areas are increasing due to climate warming, this study evaluated the quality characteristics of each freezing and thawing method for passion fruit storage to find out how to minimize quality changes.
Methods: As the freezing method, air cooled freezing, immersion freezing, and quick freezing were applied, and as the thawing method, room temperature thawing, running water thawing, and high pressure thawing method were applied. Drip loss, color, soluble solids, pH, acidity, hardness, and microbial properties after storage were evaluated.
Results: The freezing speed was 0.05°C/min for air freezing, 0.47°C/min for immersion freezing, and 7.83°C/min for quick freezing and thawing in running water was faster than air cooled freezing after immersion or quick freezing. The drip loss was small in all thawing treatments of immersion freezing, and in quick freezing, except for high pressure thawing. Soluble solid content was highest in immersion freezing in room temperature thawing and air cooled freezing in running water thawing, and the lowest in quick freezing in case of high pressure thawing. Overall, the hardness decreased compared to the fresh fruit through freezing and thawing. When penetrating the peel, there was no significant difference between immersion freezing and quick freezing, and it was further decreased in air freezing.
Conclusion: In conclusion, running water thawing after immersion freezing had the lowest drip loss and high soluble solids content, so it was advantageous for quality maintenance. And high pressure thawing after quick freezing, which is excellent for freezing speed and color maintenance, significantly affected the increase of drip loss due to outflow of nectar and the reduction of soluble solids, suggesting that it is not a suitable method for passion fruit storage.
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KEYWORD
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passion fruit, freezing, thawing, quality, drip loss
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