Abstract
Introduction: Fruits are perishable, thus it's crucial to have an efficient preservation technique that can increase storage time while keeping physical quality and nutritional attributes in order to avoid wastage. The majority of methods for long-term storage require refrigeration. Methods: In this investigation, we assess the viability of isochoric freezing as a different technique of raspberry (Rubus idaeus L.) preservation. Raspberries were subjected to different storage conditions: isochoric freezing at -4°C, conventional isobaric settings at +3°C (refrigerator), -21°C (freezer), and -4°C with a trehalose solution in a plastic bag. The study assessed changes in weight loss, visual appearance, color, hardness, °Brix values, and pH over a seven-day period. Results: Key findings reveal that raspberries subjected to isochoric freezing below the freezing point of water experienced minimal weight loss after seven days. Visual appearance, color, hardness, °Brix values, and pH were comparable to fresh raspberries, indicating minimal alteration. Discussion: These results suggest that isochoric freezing shows potential as a preservation method that maintains the physical and chemical properties of raspberries similar to fresh fruit. Implementing diverse preservation techniques tailored to raspberries may contribute to environmental sustainability by reducing food wastage and the associated environmental impact.
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Claims 3
Claim · model-written summary
Raspberries stored by isochoric freezing lost minimal weight over seven days.
Not reportedComparator
Verbatim
e1“raspberries subjected to isochoric freezing below the freezing point of water experienced minimal weight loss after seven days”
t0“raspberry freezing-damage”
Claim · model-written summary
Visual appearance, color, hardness, °Brix and pH of isochorically frozen raspberries were comparable to fresh raspberries.
Verbatim
e1“raspberries subjected to isochoric freezing below the freezing point of water experienced minimal weight loss after seven days”
e2“Visual appearance, color, hardness, °Brix values, and pH were comparable to fresh raspberries”
Claim · model-written summary
Isochoric freezing shows potential as a preservation method that maintains the physical and chemical properties of raspberries.
Verbatim
e3“isochoric freezing shows potential as a preservation method that maintains the physical and chemical properties of raspberries similar to fresh fruit”
t0“raspberry freezing-damage”
The same questions in other papers
cold · quality: sugar starch · Rubus idaeus (red raspberry)Positive and negative results
1 reporting no difference from an alternative
- positive
cold · quality: postharvest · Rubus idaeus (red raspberry)Positive and negative results
2 in the opposite direction
- negative
- negative
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.