SOME QUALITY AND NUTRITIONAL PROPERTIES OF FRESH AND FROZEN PLUMS

KARAKASHOVA, Ljubica and BABANOVSKA-MILENKOVSKA, Frosina and KAVRAKOVA, Daniela and VELKOSKA-MARKOVSKA, Lenche and DURMISHI, Namik (2025) SOME QUALITY AND NUTRITIONAL PROPERTIES OF FRESH AND FROZEN PLUMS. International Journal of Food Technology and Nutrition, 8 (15-16). pp. 72-80. ISSN 2671-3071

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Abstract

To prolong the shelf life of fresh plums, the process of freezing as an efficient preserving method can be applied. The fresh plums as a raw material intended for processing must met some certain quality requirements, which are important for the quality of the final product. In this study were used two plums varieties, stanley and chachanska rodna, to determine some of their quality and nutritional properties. Then were applied different pretreatments with technological process of freezing, to assess how these methods have impact of the analyzed parameters. The main aim of this research is to assess which of plum variety have better quality and nutritional properties as a raw material for process of freezing. After analysis of fresh and frozen plums, for both varieties were estimated how the quality and nutritional parameters were changed after some storage time. According to the results of mechanical properties, the variety chachanska rodna had higher production yields (96.3 %). The variety stanley had higher content of total dry matters. The highest average values for the content of total polyphenols (131.08 mg/100 g), total flavonoids (76.02 mg/100 g) and total anthocyanins (8.36 mg/100 g) were determined in the chachanska rodna variety. In terms of the obtained results, it was confirmed that the both varieties chachanska rodna and stanley have good quality and nutritional characteristics, they are suitable for preservation by freezing. For that purpose, it is important to provide that the technological process, as well as the method of storage, has been properly conducted.

Item Type:	Article
Uncontrolled Keywords:	plums varieties, freezing, quality, nutritional properties
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Law, Arts and Social Sciences > School of Social Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	23 Dec 2025 10:44
Last Modified:	23 Dec 2025 10:44
URI:	http://eprints.unite.edu.mk/id/eprint/2204

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