SAEW-based multi-component cryoprotection via short pre-immersion improves freeze–thaw quality of Chinese bayberry under non-cryogenic freezing

Chinese bayberry is highly susceptible to freeze–thaw deterioration. Here, a slightly acidic electrolyzed water (SAEW)-based multi-component cryoprotectant was developed and five freezing strategies were compared: liquid nitrogen freezing (LNF), conventional freezing (CF), 10 min pre-immersion freezing (PIF-10), immersion freezing (IF), and nebulized cryogen pretreatment followed by freezing (NCP-30). Compared with CF, PIF-10 suppressed weight loss by 63.4% and improved firmness retention by 28.6%. Oxidative stability was also enhanced, with T-AOC and SOD increased by approximately 27% and 37%, respectively, while MDA, PPO, and POD decreased by 44%, 63%, and 26%, respectively. Multivariate analysis (PCA and HCA) further supported an overall quality shift of PIF-10 away from the deterioration-prone CF cluster toward a fresh-like profile. Although PIF-10 did not fully match the fresh or LNF groups, it consistently outperformed conventional freezing across multiple quality indicators. Overall, SAEW-based PIF-10 provides an effective non-cryogenic strategy to mitigate freeze–thaw damage in bayberry and significantly improve post-thaw quality relative to conventional freezing. • Electrolyzed water-based cryoprotection improved non-cryogenic bayberry freezing. • 10-min pre-immersion freezing cuts weight loss and boosts firmness. • Thawing browning enzymes and Malondialdehyde are significantly suppressed. • Multivariate analysis supported the overall quality advantage of this treatment. • Integrates water mobility control with redox balance for holistic preservation.