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CAO Xue- hui, ZHANG Fang- fang, LI Yu- lu, WANG Dang- feng, ZHU Dan- shi. Effect of freezing treatment on the texture,water distribution and pectin content of strawberry[J]. Science and Technology of Food Industry, 2016, (05): 320-323. doi: 10.13386/j.issn1002-0306.2016.05.056
Citation: CAO Xue- hui, ZHANG Fang- fang, LI Yu- lu, WANG Dang- feng, ZHU Dan- shi. Effect of freezing treatment on the texture,water distribution and pectin content of strawberry[J]. Science and Technology of Food Industry, 2016, (05): 320-323. doi: 10.13386/j.issn1002-0306.2016.05.056

Effect of freezing treatment on the texture,water distribution and pectin content of strawberry

doi: 10.13386/j.issn1002-0306.2016.05.056
  • Received Date: 2015-06-25
  • To study the effect of freezing treatment on the strawberry,the quality of strawberry was investigated by monitoring the changes in cell membrane permeability,pectin content,texture,water existence state at-18 ℃ and-80 ℃,and the correlation between each index was analysized. The results showed that the protopectin,soluble pectin content,harness,sprininess,cohesiveness,gumminess,chewiness,extracellular fluid content,vacuole water content were significantly changed( p < 0.05),compared with fresh strawberry. The changes of the hardness,gumminess,chewiness,the total pectin content,the cell membrane permeability were significant difference between the- 80 ℃ group and- 18 ℃ group( p < 0.05). Correlation analysis showed that the value of hardness was negatively related to the values of cell membrane permeability,soluble pectin content,the fraction of extracellular fluid( p < 0.01),but positively related to original pectin content,the fraction of vacuole water( p < 0.01).
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