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Quality changes in Rubus coreanus Miquel during Frozen Storage  

Youn, Aye-Ree (Korea Food Research Institute)
Kwon, Ki-Hyun (Korea Food Research Institute)
Kim, Byeong-Sam (Korea Food Research Institute)
Noh, Bong-Soo (Seoul Women's University)
Cha, Hwan-Soo (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.5, 2009 , pp. 618-622 More about this Journal
Abstract
Ripened Rubus coreanus Miquel harvested at Gochang was stored for 8 months at $-20{\pm}2^{\circ}C$, and quality changes were investigated at intervals of 2-3 months. Soluble solid concentration increased slightly, but acidity fell during frozen storage. The lightness (L value) and red color index (a value) of ripened R. coreanus Miquel decreased during storage. The vitamin C and ellagic acid contents were 30.79 mg/100 g and $155.12\;{\mu}g/100\;mg$ mg before storage, respectively, but fell to 17.03 mg/100g and $140.11\;{\mu}g/100\;mg$ after 8 months of storage. However, the total anthocyanin content was 39.45 mg/100 g before storage, and this remained unchanged from 2 to 8 months of storage.
Keywords
strawberry; fruit; Rubus coreanus Miquel; storage; quality;
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