关键词: 蓝莓, 渗透脱水, 冻结曲线, 水分迁移

Abstract: In order to study the effect of osmotic pretreatment on freezing characteristics of blueberry, freezing curve, drip loss, color, soluble solids content, texture, anthocyanin content and water migration were used as indicators to evaluate the quality characteristics of frozen blueberry with different pretreatments using distilled water and trehalose alone and in combination with calcium chloride. The results showed that anthocyanin content, soluble solids content and hardness of trehalose-CaCl2 treated blueberry were significantly higher than those of the other two groups (P < 0.05). According to the freezing curve, the combined treatment group showed a markedly shorter time (886.67 s) to pass through the zone of maximum ice crystal formation than the other groups, thereby reducing cell damage caused by freezing. In addition, the trehalose treatment group exhibited a significantly lower T23 value (P < 0.05). The addition of trehalose could preserve the color and water retention of blueberry.

Key words: blueberry, osmosis dehydration, freezing curve, moisture migration