Freezing Techniques During Storage Of Myrica Rubra Physiological Changes

Myrica rubra Zhoushan to study the local rice to weight loss, total sugar, total acid, corruption rate, corruption index, respiration rate, vitamin C, anthocyanins, total phenolics and sensory evaluation indicators for the study of liquid left after -50℃impregnation, -50℃to freeze the air around the freezer, -18℃freezer air to freeze about three different ways after rapid thawing frozen and then stored at 4℃, and quality of Myrica rubra physicochemical changes. The results show that in either chilled, with the frozen storage time, the measured physical and chemical indicators were tested Myrica rubra downward trend. In the frozen phase, in terms of sensory or on the indicators measured by comparing the data up through the liquid immersion freezing of about -50℃Myrica rubra manner to maintain the best quality, but the worst is the result of about -18℃freezer Myrica rubra directly handle frozen. The study also showed that: freeze faster, more quality assurance Myrica rubra; low temperature can inhibit the decomposition of sugar, lower acid consumption, Myrica rubra respiration, help maintain the stability of anthocyanin, reducing the loss of vitamin C, more conducive to Myrica rubra storage; longer in contact with air, the greater the contact surface, the faster decline in the total phenol content, not conducive to quality assurance Myrica rubra; low temperature on the maintenance of Myrica rubra fruit taste to play the role can not be ignored. This study Myrica rubra frozen Storage and processing provides a theoretical basis.