Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria × ananassa Duch.)

► Freezing and thawing of strawberries under various freeze-thaw conditions. ► Anthocyanin and ascorbic acid retention were independent of freezing technology. ► Rapid thawing was favorable for color, anthocyanin and ascorbic acid retention. ► Slow thawing (4 °C/24 h) proved to be disadvantageous for fruit quality. ► Storage of thawed fruits caused further pigment and ascorbic acid losses.