Development of a quick freezing technique for long storage of fruit and vegetables

果蔬冷冻保鲜是农产品在长期贮藏中保持品质和新鲜度的最有效方法之一。然而，传统的冷冻方法通常会由于冰晶的形成而破坏植物细胞和组织。利用铝材、热处理和添加海藻糖等速冻技术是目前减轻植物细胞冻害的主要方法。将切好的番茄与两侧的两个厚铝板接触，提供了显著的快速冷冻。铝制容器和颗粒的使用也为整个番茄提供了更快的冷冻方法。45℃热处理24h可减轻整粒番茄的冻害。从10%海藻糖溶液中吸收海藻糖也减轻了冻害。这些结果表明，组合使用的快速冻结技术与铝板和颗粒，热处理和海藻糖添加是一种有效的方法，以减少冻结过程中的水果和蔬菜的冻害。

The preservation of fruit and vegetables by freezing is one of the most effective ways for retaining high quality and freshness in agricultural products during long-term storage. However, conventional freezing methods typically destroy plant cells and tissues due to the formation of ice crystals. Quick freezing techniques that made use of aluminum materials, heat treatment and trehalose addition were now used for reducing the freezing injury of plant cells. Contacting a sliced tomato with two thick aluminum plates on both sides provided a significant quick freezing. The use of an aluminum vessel and particles also provided a quicker freezing method for whole tomatoes. Heat treatment at 45℃for 24h reduced the freezing injury of whole tomatoes. The absorption of trehalose from a 10% trehalose solution also reduced the freezing injury. These results suggest that the combinatorial uses of a quick freezing technique with aluminum plates and particles, heat treatment and trehalose addition is an effective way to reduce the freezing injury of fruit and vegetables during the freezing process.