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Changes in physicochemical and sensory properties of strawberries during processing into juice

In this work, the physicochemical and sensory properties of fresh strawberries (Fragaria x ananassa Duch., cv. Albion) harvested at different stages of ripeness (75% of maturity vs. full ripeness) and their changes during processing into juice were studied. The results regarding physicochemical parameters of the fresh fruits showed that fully ripe fruits had higher total soluble solids content and pH, while exhibiting lower hardness compared to fruits with lower ripeness. Juice yield was not dependent on ripeness stage. When considering color characteristics, the results showed that the total color difference (ΔE) was significantly lower during processing strawberries of lower maturity into juice than in the processing of fully ripe fruits (4.2 vs. 10.9). Regarding the influence of ripening stages on sensory profile, the results confirmed that both fully ripe strawberries and their juices resulted in higher sensory scores for all favorable sensory attributes. Since incompletely ripe strawberries are not harvested for consumption, this study confirms their good prospects for processing into juice. Strawberries with a lower degree of ripeness are less sensitive to quality changes during transport and, based on the results obtained, represent a good raw material for processing into juice without significant quality deterioration compared to fresh fruit.

strawberry ripeness stage ; strawberry juice ; physicochemical parameters ; color, sensory analysis

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