Effects of radio frequency thawing on the quality attributes of frozen strawberries

Summary Freezing is a widely used method for preserving fresh strawberries, and selecting appropriate thawing technologies is crucial for obtaining high‐quality thawed strawberries. Radio frequency technology provides a promising method owing to its expeditious uniform heating mode with substantial penetration depth. This study investigated the effects of radio frequency thawing (RFT) using electrode gaps of 12, 14, or 16 cm on the quality attributes of frozen strawberries, comparing them with refrigerator thawing (RT) and microwave thawing (MWT). The results illustrated that strawberries thawed by RFT exhibited significantly lower firmness loss and higher levels of anthocyanins and ascorbic acid compared to RT and MWT methods. Specifically, strawberries thawed with a 12‐cm electrode gap under RFT showed faster thawing rates, increased phenolic content, and enhanced antioxidant activity. Overall, radio frequency technology shows great potential in enhancing the quality of thawed strawberries.