Such behavior observed during frozen storage of the fruits can
be explained on the basis of reactions that continue to occur after
harvest, forming compounds responsible for this increase (PiljacZ ˇegarac and S ˇamec, 2011); for example, reactions produced via
metabolism of the phenolics (Kalt et al., 1999), or resulting from
cellular disruption caused by thawing the fruit before the time of
analysis, improving the extraction of these compounds (De Ancos
et al., 2000).