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Fresh strawberry(Fragaria x ananassa) is a delicious fruit that is an excellent source of micronutrients  and  an  array  of  beneficial  phytochemicals. Emerging  technologies  like high pressure freezing and thawing have gained interest recently due to their ability to preserve  the  structure  of  the  food  during  storage,  albeit  the  possible  shortcomings  of degradation of texture and sensory quality. In this study, the effects of high hydrostatic pressure freezing and thawing on the physical quality attributes (texture, drip loss and Degree of Methylation(DM)) of strawberry were investigated. Strawberry samples were infused in a vacuum using pectin methyl esterase(PME) and CaCl2solutionat170 hPa pressure  for  5  min  at  room temperature to improve  textural  integrity;  infused  with distilled water; and another group of samples further incubated at 40°C for 20 min. Fresh samples and non-pre treated samples were also studied. All the samples were subjected to  high  pressure  freezing  and  thawing  processes  at  200  MPa  and  the  effect  of  the processing conditions on texture were evaluated. The high pressure processed samples were compared with conventionally frozen and thawed samples.Pectin methyl esterase,CaCl2infusion and incubation gave a relative hardness of 1.5 pre treatment compared to water  only  infused  at  0.5.TheCaCl2and  PME-infused  samples had a  higher  relative hardness after one day of storage at -18°C compared to non-pretreated and water-infused samples at 0.3 compared to 0.1,respectively. Pretreated, water-infused, and PME withCaCl2-infused  samples  showed no  significant  difference  in  hardness  when  measured immediately after conventional thawing and high pressure induced thawing HPIT but are the former are a third less hard compared to the latter upon storage after 3 hours and three months. Galacturonic acid per mg of Alcohol insoluble residues AIR sample for the fresh strawberrywas0.002±2.699E-05 and 0.002±1.070E-05molesfor the one-day vs.three months storage,respectively,for samples conventionally frozen and thawed in duplicate experiments.Therefore,a combination of high-pressure shift freezing (HPSF) with PME and CaCl2infusion improved the texture of the strawberry compared to those that were not pretreated,and gained  weight  by  15%.  The  PME  and CaCl2-infused strawberry showed less degradation than the non-pretreated and water-infused during both long-and short-time  frozen  storage.  Conventional  freezing  processes  caused  more  degradation compared to HPSF. Degradation of 3 months conventional freezing was comparable to 1-day  storage. For  frozen  storage,  enzyme pretreatment  combined  with  high  pressure freezing can be used to enhance the quality of strawberry.

Frozen strawberry quality enhancement using high hydrostatic pressure and vacuum infusion with pectin methylesterase and calcium chloride solution