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Abstract
Eight different combinations of pretreatments and storage methods (freezing rate, maltose treatment and storage temperature) were applied to frozen kiwifruit slices, and the effect of these treatments on the qualities (color, water content, chlorophyll content, ascorbic acid content and cell structure) were evaluated. Color, water content, chlorophyll and ascorbic acid contents of frozen kiwifruit stored below the glass transition temperature (Tg′) were higher than those of kiwifruit slices stored above the glass transition temperature, and the cell structure of the former were more integrated than that of the later. The effects of freezing rate and sugar treatment on the qualities of frozen kiwifruit slices showed diversity according to the experimental factors and index.
ACKNOWLEDGMENTS
The authors acknowledge the financial supports from National Natural Science Foundation of China (No. 20776062).