速冻草莓的营养品质变化趋势

草莓果实在速冻加工及速冻后冷藏阶段,主要营养成分维生素C、糖、酸等的含量发生有规律的变化。速冻过程中有机酸含量迅速增加,还原糖和维生素C含量则迅速降低。在冷藏过程中有机酸含量逐渐升高,还原糖和维生素C含量逐渐降低。

Changing Tendency of Nutrition Quantity of Deepfreezed Strawberry

The content of the maior nutritive component, that it, Vitmin C, sugar and organic acid of strawberry fruit take place a series of regular change in the process of deepfreeze and cold storage after deepfreezing. The content of organic acid increase rapidly in the process of deepfreeze and augment gradually in the process of cold storage. While the content of Vitrain C and deoxidize sugar decrease promptly in the process of deepfreeze and reduce by degrees in the process of cold storage.