Effect of Storage Methods of Postharvest Raw Material on the Browning of Frozen Komatsuma

Abstract:

Using the right storage methods of postharvest raw material can reduce the browning degree of Frozen Komatsuna. In this work,effects of different temperature(nomal temperature,nomal temperature after cold storage and cold storage in 5~10 ℃ temperature) storage of the postharvest raw material on the temperature of raw materia、brix degree、PH and browning of Fast-frozen Komatsuma were investigated. The result indicated that if the postharvest raw material is processed in 4 h,nomal temperature is the best,and if the postharvest raw material is processed over 4h,cold storage in 5~10 ℃ temperature is the best.