Effect of freezing on the spontaneous fermentation and sensory attributes of Almagro eggplants

A study of the physico-chemical and microbiological processes taking place during the spontaneous fermentation of eggplant fruits that had been frozen after blanching revealed a delay in the onset of the active fermentation stage, which has been ascribed to the adverse effect of the freezing temperature employed on the lactic acid bacteria involved in fermentation. The species most affected by freezing were L. fermentum and L. brevis biotype 2. Despite this finding, the pattern of fermentation was similar to the fermentation process in unfrozen eggplants. Freezing of the fruits did not significantly affect the sensory acceptability of the product and, in fact, in some cases, Almagro eggplants made from frozen fruits were preferred to commercially manufactured products.