摘要：In this study, the aim is to evaluate the effects of pretreatments, such as an edible film coating with pullulan and the immersion of fruit into a sugar solution before the freezing process on the quality of the fruits. In order to investigate the advantage of immersion into a CaCl2 solution the pretreatments were combined; strawberries and mandarins were separated into five different groups after a washing and cleaning processes. These groups were: the control (without any pretreatments), sugar syrup, syrup+CaCl2, pullulan, and pullulan+CaCl2. After the different pretreatments, the fruits were frozen at -18 ˚C and stored at -24 ˚C for 15 days. The analyses were done after production and at the 15th day of freezing. The raw material and products were analyzed for weight and drip loss, titratable acidity, pH, soluble dry matter, hardness, colour, and sensory tests. According to the results of the analysis; the weight and drip loss, pH, and soluble dry matter properties were protected better in the group of syrup+CaCl2 and pullulan+CaCl2. As a result, better results were obtained by adding CaCl2 additionally to the application of sugar syrup and edible film coatings and these pre-treatments provided a positive impact on the quality of the fruits.
关键词：Freezing; strawberry; mandarin; sugar syrup; edible film coating; pullulan; CaCl2.
