Abstract: Texture is an important index to evaluate the quality of frozen fruits and vegetables. This paper investigated the effects of blanching and freezing on the texture and the cells structure of potatoes, and found that low-temperature and short time blanching (65℃,3min) had less effect on the injury of potatoes ’texture, Both quick-freezing and slow-freezing caused significant injury of potatoes’ texture, the effect of quick-freezing was better than slow-freezing. The texture of potatoes was somewhat related to the damages of potato cells during processing.

Key words: Potatoes Blanching Freezing Cells structure