冻藏对草莓与皇冠梨食用品质的影响

本试验以草莓和皇冠梨为研究对象,对其进行-25℃冻藏处理,以明确冻藏对两种水果失重、维生素C含量、可溶性糖含量和可滴定酸度的影响.结果表明,冻藏后两种水果的重量有微小变化;冻藏24 h后,与鲜样相比,草莓维生素C含量和可滴定酸度均显著增加,冻藏草莓的维生素C含量是鲜样的1.17倍,可溶性糖含量增加16.00％,糖酸比无...

Effect of Freezing on the Edible Quality of Strawberry and Huangguan Pear

In the study strawberry and Huangguan pear were frozen storage at -25℃ to determine the effect of frozen storage on weight loss, vitamin C content, soluble sugar content and titratable acidity of the two fruits. The results showed that the weight of the two fruits changed slightly after frozen storage, meanwhile, compared with fresh samples, the vitamin C content and titratable acid of frozen strawberry increased significantly 24 h later. The vitamin C content of frozen storage strawberry was 1.17 times than that of fresh samples, and the soluble sugar content increased by 16.00%. The ratio of soluble sugar and acid had no distinct change. The quality of strawberry was improved. However, the soluble sugar of frozen Huangguan pear decreased, and the titratable acidity increased, which caused the ratio of sugar to acid decreased and therefore the taste degrade.