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KMID : 1134820140430121906
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 12 p.1906 ~ p.1912
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Effect of Freezing Temperature on Blueberry Quality
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Jo Hye-Jin
Kim Jung-Eun
Yoo Min-Jee
Lee Wang-Hee
Song Kyung-Bin
Kim Ha-Yun
Hwang In-Guk
Yoo Seon-Mi
Han Gwi-Jung
Park Jong-Tae
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Abstract
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To evaluate the effect of freezing temperature on quality of blueberries, blueberry fruit was frozen at -20, -45, and -70°C immediately after harvest. After 24 hr of freezing, frozen blueberries were stored at -20°C for 2 months. Blueberries were thawed at 4°C or 25°C and subjected to subsequent analyses of drip ratio, fruit hardness, pH of juice, color, and sugar content. Frozen berries at all three temperatures did not show any significant difference in pH or sugar content compared with fresh berries. The drip ratio of berries decreased as the freezing temperature decreased. Thawing conditions significantly affected the drip ratio of berries frozen at -20°C. Hardness of berries was significantly reduced after freeze-thawing. Freezing and thawing reduced total aerobic bacteria and yeast/mold numbers by more than 2 log regardless of freezing or thawing temperature (4°C or 25°C). Cross-section of blueberries did not show different shapes by freezing temperature. Further studies such as sensory evaluation are needed to determine the optimum freezing temperature regarding quality and cost.
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KEYWORD
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blueberry, freezing temperature, thawing condition, drip ratio, microbial contamination
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