摘要：In this study, quality differences of the jams produced from fresh and frozen strawberries were investigated. For this purpose Tiago, Osmanlı and mixed strawberries were frozen directly and in the syrup. Then they were stored for 5 months until processing. The results of this work has pointed, out that the fresh strawberries kept their natural texture during processing, but the texture of frozen strawberries were not suitable for processing.
