Abstract:

The detection of freezing point is a primary requirement to provide an effective strategy for the storage of fruits. The freezing points of kiwi peach and pear were tested by freezing method, and the relationship between freezing point and nutrition contents including reducing sugar, total sugar, total acid and soluble solid were analyzed. Results indicated that freezing point of kiwi peach was ranged from －1.9 to －2.6 ℃ and freezing point of pear was ranged from －1.4 to －2.7 ℃. Kiwi peach exhibited a higher content of total acid than that of pear, which reduced the effect of other contents on freezing point. However, the freezing point of pear was mainly affected by reducing sugar, total sugar and soluble solid. The calculated freezing points by regression equations derived from experimental data have a good consistency with experimental results, which can be used to guide the practical application during fruit storage.

Key words: freezing point, ice temperature storage, nutrition content