Abstract: The heat capacity of food plays an important role in manufacturing, circulation and fresh-keeping processes. The heat capacities, soluble solid contents, water contents and densities of 35 fruits and vegetables were determined by a simultaneous determination method. The results showed that the 35 fruits and vegetables revealed a slow increase in heat capacity with increasing temperature, and the growth rate of heat capacity decreased gradually until no change over the temperature range investigated. The heat capacities of these fruits and vegetables were significantly correlated with the water contents or soluble solid contents, and had no significant correlation with the densities. Moreover, the heat capacity-water content correlation was positive, while the heat capacity-soluble solid content correlation in a negative manner.

Key words: fruits and vegetables, heat capacity, temperature, soluble solid content, water content, density