Development and evaluation on new methods for long term storage of fruit and vegetables

作为一种新的漂烫方法，提出并考察了微波漂烫果蔬的适用性。这些结果表明，微波对焯水水果和蔬菜很有用。对于脱氢冷冻，根据冻融处理后对其物理性质影响最小的结果，采用真空微波干燥法。在果蔬局部冷冻中，研究了局部冷冻在果蔬贮藏中的适用性。观察了果蔬在部分冷冻过程中力学性能、颜色和质量的变化，并评价了这些过程对果蔬物理性能的影响。

As a new blanching method, the applicability of microwaving for blanching fruit and vegetables was proposed and examined. These results suggest that microwaving is useful for blanching fruit and vegetables.For dehydro-freezing, the vacuum-microwave drying method was employed according to results having the least impact on the physical properties after freezing and thawing treatments. In a partial freezing for fruit and vegetables, the applicability of partial-freezing to storage of fruit and vegetables was investigated. Changes in the mechanical properties, color and mass of fruit and vegetables during partial-freezing were observed and the effects of these processes on the physical properties were evaluated.