Study on Correlationship among Freezing Point and Contents of both Soluble Solids and Water

Abstract

Abstract: Garlic stems from eight zones were used to assay the freezing point and contents of both soluble solids and water of its whole stem and its upper, middle and lower part. The relationship among them was also investigated to provide theory proof for garlic stem storage. The results showed that the freezing point and content of soluble solids are significant in correlationship while contents of water and freezing point or contents of soluble solids are also significant in correlationship. Index value of middle part is near to whole stem, so sampling on middle part is qualified. There are great differences of garlic stems from different species and zones.

Key words: garlic stem, freezing point, content of soluble solids, content of water, correlation

YAN Rui-Xiang, JIA Ning, SONG Mao-Shu, ZHAO Yu-Hua, ZHANG Ping. Study on Correlationship among Freezing Point and Contents of both Soluble Solids and Water[J]. FOOD SCIENCE, 2007, 28(10): 554-557.

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Study on Correlationship among Freezing Point and Contents of both Soluble Solids and Water

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