Effect of freezing treatment on the texture,water distribution and pectin content of strawberry

To study the effect of freezing treatment on the strawberry,the quality of strawberry was investigated by monitoring the changes in cell membrane permeability,pectin content,texture,water existence state at-18 ℃ and-80 ℃,and the correlation between each index was analysized. The results showed that the protopectin,soluble pectin content,harness,sprininess,cohesiveness,gumminess,chewiness,extracellular fluid content,vacuole water content were significantly changed( p < 0.05),compared with fresh strawberry. The changes of the hardness,gumminess,chewiness,the total pectin content,the cell membrane permeability were significant difference between the- 80 ℃ group and- 18 ℃ group( p < 0.05). Correlation analysis showed that the value of hardness was negatively related to the values of cell membrane permeability,soluble pectin content,the fraction of extracellular fluid( p < 0.01),but positively related to original pectin content,the fraction of vacuole water( p < 0.01).