Effect of Freezing State Change on the Quality of Frozen Blueberry Fruits
Frozen ‘Beicun’ blueberry fruits were classified based on three key temperatures: the glass transition temperature (Tg’) at their maximum cryo-concentration, the intersection temperature (Tg”) between the freezing curve and the glass transition temperature curve, and the characteristic freezing endp...
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China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-026.pdf |
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| author | LI Yang, CHEN Longjiao, ZHENG Ziyi, HUANG Bifei, YU Miao |
| author_facet | LI Yang, CHEN Longjiao, ZHENG Ziyi, HUANG Bifei, YU Miao |
| author_sort | LI Yang, CHEN Longjiao, ZHENG Ziyi, HUANG Bifei, YU Miao |
| collection | DOAJ |
| description | Frozen ‘Beicun’ blueberry fruits were classified based on three key temperatures: the glass transition temperature (Tg’) at their maximum cryo-concentration, the intersection temperature (Tg”) between the freezing curve and the glass transition temperature curve, and the characteristic freezing endpoint temperature (Tm’) into three states: rubbery (T > Tm’), partially frozen concentrated (Tg” Tm’), partially frozen concentrated (−40 ℃, Tg” Tm’), partially frozen concentrated (−40 ℃, Tg” < T < Tm’), or lower glassy state temperature (−50 ℃, Tg’ < T < Tg”; −60 ℃, T < Tg’). Besides, a control group was set up without any temperature changes. Juice loss, hardness, nutrient contents, membrane integrity, and enzyme activities were determined to explore the effects of different freezing states and state changes on the quality of frozen blueberry fruits. The results indicated that frozen blueberry fruits in the glassy state exhibited the best quality. State transitions resulted in more pronounced quality deterioration in blueberry fruits; greater temperature changes led to higher juice loss, hardness reduction and nutrient loss, more serious cell integrity damage, and higher activities of peroxidase and polyphenol oxidase. Therefore, glassy state freezing (at temperatures below Tg’) could better maintain the quality of blueberry fruits; however, it is crucial to avoid state transitions caused by temperature fluctuations during frozen storage. |
| format | Article |
| id | doaj-art-80be55a194fa41a29f6f1b2cb4b4b14a |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-80be55a194fa41a29f6f1b2cb4b4b14a2025-08-20T02:12:19ZengChina Food Publishing CompanyShipin Kexue1002-66302025-03-0146622623510.7506/spkx1002-6630-20241017-108Effect of Freezing State Change on the Quality of Frozen Blueberry FruitsLI Yang, CHEN Longjiao, ZHENG Ziyi, HUANG Bifei, YU Miao0(College of Civil Engineering and Transportation, Northeast Forestry University, Harbin 150040, China)Frozen ‘Beicun’ blueberry fruits were classified based on three key temperatures: the glass transition temperature (Tg’) at their maximum cryo-concentration, the intersection temperature (Tg”) between the freezing curve and the glass transition temperature curve, and the characteristic freezing endpoint temperature (Tm’) into three states: rubbery (T > Tm’), partially frozen concentrated (Tg” Tm’), partially frozen concentrated (−40 ℃, Tg” Tm’), partially frozen concentrated (−40 ℃, Tg” < T < Tm’), or lower glassy state temperature (−50 ℃, Tg’ < T < Tg”; −60 ℃, T < Tg’). Besides, a control group was set up without any temperature changes. Juice loss, hardness, nutrient contents, membrane integrity, and enzyme activities were determined to explore the effects of different freezing states and state changes on the quality of frozen blueberry fruits. The results indicated that frozen blueberry fruits in the glassy state exhibited the best quality. State transitions resulted in more pronounced quality deterioration in blueberry fruits; greater temperature changes led to higher juice loss, hardness reduction and nutrient loss, more serious cell integrity damage, and higher activities of peroxidase and polyphenol oxidase. Therefore, glassy state freezing (at temperatures below Tg’) could better maintain the quality of blueberry fruits; however, it is crucial to avoid state transitions caused by temperature fluctuations during frozen storage.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-026.pdfblueberry; glassy state; freezing states; quality; frozen storage |
| spellingShingle | LI Yang, CHEN Longjiao, ZHENG Ziyi, HUANG Bifei, YU Miao Effect of Freezing State Change on the Quality of Frozen Blueberry Fruits Shipin Kexue blueberry; glassy state; freezing states; quality; frozen storage |
| title | Effect of Freezing State Change on the Quality of Frozen Blueberry Fruits |
| title_full | Effect of Freezing State Change on the Quality of Frozen Blueberry Fruits |
| title_fullStr | Effect of Freezing State Change on the Quality of Frozen Blueberry Fruits |
| title_full_unstemmed | Effect of Freezing State Change on the Quality of Frozen Blueberry Fruits |
| title_short | Effect of Freezing State Change on the Quality of Frozen Blueberry Fruits |
| title_sort | effect of freezing state change on the quality of frozen blueberry fruits |
| topic | blueberry; glassy state; freezing states; quality; frozen storage |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-026.pdf |
| work_keys_str_mv | AT liyangchenlongjiaozhengziyihuangbifeiyumiao effectoffreezingstatechangeonthequalityoffrozenblueberryfruits |