Comprehensive Research On Ice-temperature Measurement Experiment And Influence Factors Of Common Fruit-vegetable

In the1970s, the concept of Ice-temperature was proposed by Dr. ShanGen from Japan, which refers to the freezing area between0degrees and the frozen point. At the mean time the cells of fruit vegetables keep dormant. With the fast development of this method, some current Ice-temperature preserve technologies are combined with air condition and pressure relief method. The appearance of more varieties of fruit vegetables and improved methods in recent years such as the transgenosis technology, however, has brought several different actual Ice-temperature. To provide the precise reference, the Ice-temperature storage has become a major focus of debate.The previous equipment is dramaticly improved in this paper, including adding the quantities of sensors, the enhancive insulating layer for the vacuum tank at low temperature, the change of up-surface sealing ring and the rust-proof handing of top cover, which can ensure the correction of our testing results.In addition, several common fruit vegetables such as Balsam pear, pumpkin, green radish, onion, eggplant, cucumber, squash, lemon, watermelon, banana, orange, tomato, big pear, pineapple, mango, apple, pitaya, grapefruit, kiwi, peach were selected as the experimental subjects. Under five different vacuum pressure,400groups of testing results had been undertaken, in order to investigate the experimental characteristics of Ice-temperature. The influence of pressure varieties onto the Ice-temperature of common fruit vegetables had been discussed. The fitting curves and formulas were therefore obtained. The results showed that the variety law of Ice-temperature for different fruit vegetables are different with the changing of working pressure. In addition, the comparison of the data has been studied, which can be approximately divided into three types:the uniform and nonuniform, the thin skin and thick skin, the fruits and vegetables.Finally, the present experiment has focused on influence factors for the fruit vegetables including the variety, size, measured positions. The tested results indicate:1) The varieties of the same fruit vegetable had brought a different Ice-temperature. The position at stone and flesh part of drupe fruits has a different Ice-temperature.2) The change of volume makes no difference. By contrast, it can obviously affect the damaged point and the speed of temperature drop.3) The measured position is not an influence factor for the Ice-temperature, although the damaged temperature decreases from the inside.