ABSTRACT
The influence of freezing, frozen storage, and thawing on fruit quality have been extensively investigated through several decades. These studies have included investigations into the freezing process itself, the influence of temperature on ice crystal formation, the effects of cell rupture on tissue texture, and the effects of enzymatic reactions on odor and flavor as well as on ascorbic acid and color deterioration. Fruits have been subjected to a variety of storage conditions and times to gain a better understanding of the reactions taking place and to minimize the extent of damage to susceptible fruit tissues. Since some types of fruit are better suited to freezing, varietal characteristics are important, prompting a constant search for new types of frozen fruit and a better supply of suitable fruit cultivars. Strawberries have been the subject of several studies dealing with the effect of freezing, frozen storage, and thawing on palatability. This fruit is widely grown and undergoes many changes during the freezing.
