Influence of freezing process on the nutritional characteristics of two plums varieties

Abstract

This paper presents the results of research that show the influence of freezing process on the nutritional characteristics of two plums varieties (pozegacha and stanley). In order to prevent the processes of oxidation and color losses of the substances, before the freezing process begins, the fresh fruits were treated with citric and ascorbic acid (0.2% solution, in a ratio of 1: 1). The aims of this study are to determine the effect of ascorbic and citric acid on the nutritional characteristics of frozen plum fruits, taking into account the period of storage of frozen fruits in freezing chambers at -18 ° C, the influence of the variety on nutritional characteristics of frozen plum fruits, as well as to give a recommendation for the treatment of fruits and which is a more suitable plum variety for the freezing process. After three months of storage of frozen fruits at a temperature of -18 ° C, was performed an analysis of the obtained results. Compared to the fresh fruits, for the stanley variety, the biggest increase of the content of total sugars was in the control sample (NT) by 11%, the content of total acids by 39% in the treated variant (T), the content of total anthocyanins by 21% in the treated variants (T), while for the variety pozegacha, the biggest increase in the content of total sugars was found in the control sample (NT) by 17% and the content of total anthocyanins by 79% in the treated variants (T).