Food research international (Ottawa, Ont.)Blueberry PlantsFatty AcidsVolatile Organic CompoundsFruitFreezing
New insights into the mechanism of quick-freezing reducing blueberry flavor loss: Coupling cellular microstructure maintenance and fatty acid metabolism regulation.
Haiying Yang, Jia Guo, Shuhua Lin, Lvhong Huang, Xiaomei Cheng, Wenzhi Yi, Rongrong Wang, Yang Shan, Ning Jiang, Shenghua Ding
Published: 202510.1016/j.foodres.2025.117581
Abstract
High perishability and strong seasonality of blueberries provide challenges for annual supply, and freezing is key to solving these issues. Conventional slow freezing (SF) often causes severe flavor quality loss, whereas in this study, quick freezing…
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