FROZEN STRAWBERRIES

Physical characteristics

1. Appearance:

Uniform red color with minimal green or white areas.

Intact, whole fruit or specific cuts (halves, slices or cubes).

Free of foreign bodies, stems and leaves.

 

2. Size:

Whole fruit: Common sizes are classified by diameter (eg 15–25 mm, 25–35 mm or >35 mm).

Cuts: Sliced ​​or diced, depending on the end use, usually specified by the buyer.

 

3. Texture:

Firm when frozen, no mush.

The texture may soften slightly after thawing, but should remain intact.

 

 

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Chemical and microbiological requirements

1. Brix level (for sweetness):

Typically 7–12° Brix for natural fruit sugar.

 

2. pH:

Usually around 3.0–3.8 (slightly acidic).

 

3. Pesticide residues:

Complies with local and international standards (e.g. EU MRLs or FDA).

 

4. Microbiological limits:

Total plate count: <100,000 CFU/g.

Yeast and mold: <500 CFU/g.

E. coli: Negative.

Salmonella: Missing in 25 g.

 

 

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Defects (tolerances)

1. Foreign impurities: Not allowed.

2. Color defects: <5% discolored fruit.

3. Immature fruits: <10%.

4. Broken fruit: <10% (whole fruit specification).

5. Freezer burn: Minimal or none.

 

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Packaging

1. Retail: Polyethylene bags (eg 250 g, 500 g, 1 kg).

2. Bulk/Industrial: Cardboard packages or boxes with polyester lining (eg 10 kg, 20 kg).

 

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Storage and shelf life

1. Temperature: Store at -18°C (0°F) or below.

2. Shelf life: Typically 18–24 months under proper storage conditions.