Experimental Studies of Kiwi and Pear Fruit in Ice-Temperature Storage
The ice-temperature storage is one of the most important methods in the preservation of fresh fruits and vegetables, while the theory about ice-temperature storage is still not mature at present. In order to study the effect of the pre-thermal processes and the post-thermal processes on the ice-temperature storage, some experiments were carried out. The experimental conditions included two different cooling rates (5°C/day and 3.5°C /day) and two different heating rates (3.2°C /day and 5.1°C/day). After the cooling, the cooled Kiwi and Pear had been stored in the ice-temperature storage for one month. During the storing time, the total sugar, the acidity and the soluble solid were measured by the national standards each two weeks. The present obtained results show that a lower cooling rate would be beneficial for sustaining hydrocarbons and increasing the acidity in fruits after ice-temperature storage; while a quicker cooling rate would increase the soluble solid in fruits after ice-temperature storage.
Prof. Andreas Öchsner, Prof. Graeme E. Murch and Ali Shokuhfar
B. Liu et al., "Experimental Studies of Kiwi and Pear Fruit in Ice-Temperature Storage", Defect and Diffusion Forum, Vols. 283-286, pp. 59-64, 2009