Comparative Study of the Impacts of Conventional Freezing and Dehydrofreezing on Apple Fruit Quality During Storage

Ben Haj Said, L. and Bellagha, S. and Allaf, K. (2020) Comparative Study of the Impacts of Conventional Freezing and Dehydrofreezing on Apple Fruit Quality During Storage. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (3). pp. 235-243. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

The present study deals with the impact of storage time on the quality of dehydrofrozen versus conventionally frozen apple. Samples were submitted to freezing as fresh fruit or following the first stage of air drying. The quality was evaluated along a freezing storage period of 18 months under –18 °C. Thaw exudate water (TEW), total colour difference (TCD), and total polyphenol content (TPC) of dehydrofrozen/thawed samples were assessed regarding the water content (W) versus the frozen storage time (FST) (0–18 months). Dehydrofreezing exhibited significant effects on TEW and TCD of dehydrofrozen/thawed apples. Indeed, the lower the W, the lower the TEW content and TCD of partially dried frozen/thawed samples. TPC losses were significant for samples without any pre-dehydration stage and decreased when initial water content decreased. The 18-month frozen storage at –18 °C had the most insignificant effects on all quality response variables for the previously most dried samples. Thus, adequate drying of fruit before freezing is a relevant way to maintain the stability of fruit quality during long-term storage.

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