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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 4
First page : (261) Last page : (268)
Article doi: :

Quality Loss Estimation in Frozen Apples

Gururaj P. N.1,2, Piyush Kumar Jha2, Vanessa Jury2, Akash Pare1 and Alain Lebail2*
1Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India Pudukkottai Road, Thanjavur, Tamilnadu- 613005, India
2ONIRIS, UMR GEPEA CNRS 6144 - ONIRIS, 44000, Nantes cedex 3, France
*Corresponding Author E-mail:
Received: 1.07.2019 | Revised: 4.08.2019 | Accepted: 10.08.2019  


The current study focused on the analysis of quality loss during freezing and thawing of Royal Gala apples under three different freezing conditions namely, freezing in a static freezer (SF) at -18ºC, freezing in an air blast freezer at -40ºC (IF), and freezing in an air blast freezer at -72ºC (FF).The frozen samples were thawed at room temperature (20±1ºC) for 2 hours prior to quality loss tests. Two types of evaluation was done namely colour and solute diffusion tests. The solute diffusion test revealed that SF samples had higher quality loss than IF and FF samples which was supported by the colour test. The ΔE values were found to be 30.39±0.23, 25.74±0.21, 24.01±0.17 for SF, IF and FF samples respectively. The browning index (BI) value of SF was found to be 100.39 which indicated a major loss in static frozen samples which coincided with the hue and chroma value. The solute diffusion test proved to be a better method in estimating the quality loss in frozen - thawed Royal Gala apple samples.

Keywords: Apples, Colour, Solute diffusion test, Quality loss.

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Cite this article: Gururaj, P.N., Jha, P.K., Jury, V., Pare, A., & Lebail, A. (2019). Quality Loss Estimation in Frozen Apples, Ind. J. Pure App. Biosci. 7(4), 261-268. doi: