关键词: 草莓, 冻结点, 保鲜方法

Abstract: In this paper, the theoretical basis for preservation of strawberry in freezing point storage was studied. Theexperiment was conducted to studying the effect of strawberry in partial freezing condition. The result showed that thefresh-keeping time strawberry of was prolonged for more than 60 days and the sensuous quality was almost equal to freshfruit. The moisture content had a bearing on freezing point and soluble solids. The regressive equation was respectively =0.1009X1-110.6464 =-1.4092X2+99.1709 。 We could appraise the freezing point in the equation while the mean errorwas less than 0.1℃ between calculated parameter and practice data.

Key words: Strawberry , Freezing point , Fresh-keeping method1y2y