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

水果蔬菜冷冻保鲜是农产品长期保鲜保鲜最有效的方法之一。然而，由于冰晶的形成，传统的冷冻方法通常会破坏植物细胞和组织。利用铝材、热处理和添加海藻糖的快速冷冻技术现在被用来减少植物细胞的冷冻伤害。接触一片西红柿，两边都有两个厚厚的铝板，可以显著地快速冷冻。使用铝制容器和颗粒也为整个西红柿提供了一种更快的冷冻方法。45℃热处理24小时减轻了整个番茄的冻害。从10%的海藻糖溶液中吸收海藻糖也可以减轻冰冻损伤。这些结果表明，结合铝板和颗粒、热处理和添加海藻糖的快速冷冻技术是降低果蔬在冷冻过程中冻害的有效途径。

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.