General Info of Whole Frozen Strawberry 2026 New Crop
1. Raw Material Selection Logic for the Whole Frozen Strawberry
Only strawberries harvested at physiological ripeness are used for freezing. Fruit is selected based on:
Brix–acid balance (to maintain flavor after thawing)
Firm flesh structure (prevents collapse during freezing)
Uniform red internal color (no white core)
Fields are managed under contract farming, allowing control of pesticide intervals and harvest timing.
2. Pre-Freezing Treatment Process of the Whole Frozen Strawberry
Before freezing, strawberries undergo a multi-step stabilization process:
Gentle flotation washing to avoid skin damage
Optical sorting to remove underripe, bruised, or color-defective fruit
Precision trimming (stem removal without cutting flesh)
Surface moisture control to prevent ice crystallization
This process ensures free-flowing IQF strawberries without clumping.
Parameters – Whole Frozen Strawberry
Product Identification of Whole Frozen Strawberry
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Product Name: Whole Frozen Strawberry (IQF)
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Raw Material: Fresh strawberries
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Process: Washing → Sorting → Trimming → IQF Freezing
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Style: Whole / Halved / Sliced (as specified)
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Additives: None
Physical Parameters for the Whole Frozen Strawberry
| Item | Specification |
|---|---|
| Size | As per order (uniform grading applied) |
| Color | Natural red, no abnormal discoloration |
| Appearance | Free-flowing, no clumping |
| Broken Rate | ≤ 5% (by weight) |
| Foreign Matter | Not detected |
| Ice Glaze | ≤ 10% (if applied) |
Chemical Parameters of the Whole Frozen Strawberry
| Item | Specification |
|---|---|
| Brix (°Bx) | ≥ 6.0 |
| pH Value | 3.2 – 3.8 |
| Moisture | Typical of fresh fruit |
| Preservatives | None |
| SO₂ | Not detected |
Packaging & Loading of the Whole Frozen Strawberry
Packaging Options
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Bulk packs:
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10 kg / 20 lb PE bags in master cartons
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Retail-ready packs:
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300 g / 500 g / 1 kg printed bags
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Custom packaging available upon request
Freezing & Storage Parameters
| Item | Specification |
|---|---|
| Freezing Method | Individually Quick Frozen (IQF) |
| Core Temperature | ≤ –18°C |
| Storage Temperature | –18°C or below |
| Shelf Life | 24 months under recommended storage |
Packaging Parameters
| Item | Specification |
|---|---|
| Inner Pack | Food-grade PE bag |
| Outer Pack | Corrugated carton |
| Net Weight | As per contract |
| Labeling | Product name, lot no., production date |
Application of Whole Frozen Strawberry
1. Fruit Base for Controlled Formulations
Frozen strawberries are widely used as a standardized fruit base in food manufacturing where flavor consistency is critical. The stable Brix and acidity allow precise formulation in:
Yogurt fruit layers
Fermented dairy preparations
Nutritional blends requiring repeatable taste profiles
2. Thermal-Processed Products
Frozen strawberries perform well in high-temperature processing, maintaining color and aroma during:
Jam and preserve cooking
Bakery fillings and inclusions
Heat-treated dessert sauces
Uniform fruit structure ensures even breakdown during cooking.
3. Beverage Industry Applications
Used directly or after partial thawing in:
Smoothie production lines
Fruit-based drink concentrates
Blended beverage bases
Frozen form enables year-round production independent of fresh harvest seasons.
4. Confectionery & Frozen Desserts
Applicable in:
Ice cream variegates and ripples
Sorbet and frozen yogurt
Chocolate-coated fruit pieces
IQF strawberries allow accurate dosing and visual appeal.
5. Bakery & Pastry Integration
Frozen strawberries are incorporated into:
Muffins, cakes, and Danish pastries
Cheesecake toppings and inclusions
Pre-portioned bakery mixes
They withstand baking temperatures without excessive color loss.
6. Foodservice & Catering Use
Ideal for foodservice operators due to:
Reduced prep labor
No washing or trimming required
Consistent portion control
Supports fast-paced kitchens and centralized production units.
7. Further Processing & Value-Added Products
Frozen strawberries serve as raw material for:
Strawberry purée and concentrate
Freeze-dried strawberry pieces
Fruit powders and inclusions
Maintains raw fruit integrity before secondary processing.
8. Industrial Blending & Export Use
Frequently used in:
Mixed frozen fruit packs
Industrial fruit blends for export
OEM and private-label manufacturing
Ensures logistical stability and predictable processing performance.
FAQ – Whole Frozen Strawberry
Q1: Will strawberries soften after thawing?
A: Texture softening is natural after freezing, but rapid IQF freezing limits cell rupture, reducing excessive mushiness.
Q2: Are sugar or additives used in the whole frozen strawberry?
A: No sugar, preservatives, or additives are added. Product is 100% strawberry.
Q3: Can frozen strawberries be used directly without thawing?
A: Yes. They can be added directly into smoothies, baking, or cooking processes.
Q4: How is size consistency maintained for the whole frozen strawberry?
A: Raw fruit grading and optical sorting ensure uniform size distribution before freezing.
Q5: What is the recommended storage condition for the whole frozen strawberry?
A: Store at –18°C or below. Avoid repeated thaw–freeze cycles.
