Can you eat frozen bayberry?

Most of the bayberries we eat daily are frozen for preservation, so the bayberries after freezing are edible and can maintain their original flavor without affecting the taste. However, this has strict requirements on the freezing method and process. Freezing is divided into personal freezing and industrial freezing. Personal freezing is difficult to meet the conditions of industrial freezing, which may affect its nutritional value.

1. Can you eat frozen bayberry?

Bayberry can be eaten after being frozen. The bayberries we eat are all frozen ones. Here are some methods of personal freezing and industrial freezing:

2. Please note for personal freezing:

The conditions for quick-freezing bayberry are relatively high. The temperature of industrial quick-frozen bayberry is controlled at -32 to -35°C (only the liquid between cells is frozen, thereby protecting the integrity of the cells and the taste after thawing). The freezing time is 10 to 15 minutes. After freezing, the center temperature of the bayberry reaches below -18°C. Store in a cold storage at -18 to -20°C. It will not destroy the nutritional content and taste, and can be stored for a long time, but it is difficult for ordinary household refrigerators to achieve this condition. Ordinary refrigerator freezing will destroy the cell structure of bayberry, thereby greatly reducing its taste, and long-term storage will cause loss of nutrients. But if you just want to cool down, you can also freeze it and eat it immediately.

3. Industrial freezing method:

1. Important physiological changes related to the preservation of bayberry According to research, superoxide dismutase (SOD) in bayberry fruit has the function of maintaining the balance of active oxidative metabolism and protecting the membrane structure, thus playing a role in protecting fresh fruit; however, malondialdehyde (MDA) is an intermediate product of membrane lipid peroxidation, which affects the structure of cell membranes and normal physiological metabolism, and is not conducive to the preservation of bayberry. Experiments on bayberry fruits showed that SOD activity decreased significantly while MDA increased 6 days after harvest. In addition, bayberry fruit is a type of fruit with high respiratory intensity. Due to the loss of sugar in the fruit due to respiratory consumption, the increase in ethylene emissions will also significantly reduce the quality of the fruit. The above physiological changes are closely related to temperature. When the temperature rises, SOD decreases, MDA increases, and respiratory intensity increases, which seriously affects the storage period and quality of the fruit. The current method of extending the shelf life mainly involves lowering the temperature, respiration intensity and the growth of harmful microorganisms. During the storage of fresh bayberry fruit, ethylene is continuously released, causing the fruit to age, tissues to disintegrate, and nutrients to be decomposed and lost. If measures are taken to inhibit or remove ethylene, the shelf life of the fruit will be significantly extended.

2. Low-temperature preservation suitable for long-distance transportation and sales. Taizhou, Wenzhou and other places in Zhejiang Province generally adopt the method of low-temperature preservation to transport high-quality fruits to major cities such as Beijing, Shenyang, Dalian, Xi'an, Tianjin, Jinan and Shenzhen. It is very popular in the market and solves the dilemma of too much fruit on the market in some producing areas in a short period of time and not being able to sell out for a while, and avoids losses due to rot.

The best means of long-distance transportation is a refrigerated truck, but in the absence of such equipment, production areas often use ice for cooling transportation. The equipment and materials used include pre-cooling cold storage, white foam plastic boxes, film packaging bags, ice, and thermal insulation materials.