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In this study, the effects of pretreatments, freezing and thawing methods on the quality of mandarin and strawberry were investigated. Individual quick freezing (IQF,-15oC) and conventional static methods (18oC and -24oC) were applied as freezing methods while immersing sugar and citric acid solutions as pretreatments. Thawing was carried out in a refrigerator (4oC, 4 hours) and in a microwave (2 min). The color and texture of the samples improved and the drip loss after freezing decreased with immersing into sugar solution before freezing. Immersion into citric acid were found a better way to protect vitamin C after thawing. Quick-freezing significantly reduced the drip loss compared to conventional freezing. Microwave thawing is superior to thawing in the refrigerator considering drip losses. The fast freezing method, IQF is emphasized by reducing time and quality losses.

EFFECTS OF DIFFERENT FREEZING AND THAWING METHODS INCLUDING PRETREATMENTS ON QUALITY ATTRIBUTES OF MANDARIN AND STRAWBERRY