苺の利用に關する研究 (第2報) : 冷凍苺のVitamin C及び諸形質の保存法について

概要

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In order to preserve thr organoleptic qualities, such as appearance, odor and taste, and V.C of frozen strawberries, experiments were carried out by the dipping method on the substances for protecting berries from any damage before and after freezing, and the action of C.M.C as a protective colloid, and the effect of V.C antioxidant. C.M.C changed the color of berries somewhat into purple and decreased their ascorbic acid content. With syrup mixed with alum the husk became solid, the lustre bright, the V.C safe and moreover, any astringency was not tasted.Thiourea proved to be effective in preserving V.C, but in case on its being mixed with syrup, it acted, on the contrary, to change the pigment and to make the taske bitter. Hydroxyl-amine and semi-carbazide were by themselves effective in preserving the good appearance and V.C, but not when mixed with syrup. The frozen berries preserved about 70% of V.C for more than 6 months. But T.V.C in them decreased, thourth very slowly, in storage and R.V.C. did so a little more speedily than that.
1954-04-15