【摘要】 [目的]目前果蔬速冻技术能耗大、成本高，产品在冻藏过程中还会因温度波动导致冰晶反复冻融形成较大冰晶体，破坏原料细胞结构，造成解冻后硬度下降和汁液流失等品质劣变。以草莓为研究对象，采用浸渍冷冻技术加速冻结，使其更快通过最大冰晶生成带，形成更加细小均匀的冰晶，减少细胞组织损伤，保持草莓解冻后优良品质。[方法]在前期优化得到浸渍液基础上，以空气冷冻为对照，考察-20℃和-30℃浸渍冷冻对草莓品质的影响及其作用机制。[结果]浸渍冷冻显著缩短冻结时间（29.49%～54.86%,P<0.05），提高硬度（143%～147%,P<0.05），并降低汁液流失率（21.54%～36.36%,P<0.05），还有效延缓细胞壁物质的降解和消耗（7%～10%,P<0.05）。微观结构和冰晶形态显示冰晶更小，分布均匀，细胞排列紧密；低场核磁共振（LF-NMR）分析表明，浸渍冷冻可稳定结合水，减少自由水转化（4%～17%,P<0.05），抑制水分迁移。[结论]浸渍冷冻处理通过调控冰晶形成和细胞壁稳定性，在一定程度上解决了草莓解冻后果实质地软烂的问题。研究结果为浸渍冷冻技术在冷冻草莓品质调控中的应用提供了理论和技术支持。更多还原

【Abstract】 [Objective]Current quick-freezing remains highly energy-consume and cost,during frozen storage, temperature fluctuations could lead to repeated freezing and melting of ice crystals, resulting in the formation of larger ice crystals. These larger crystals could damage the cellular structure of the raw marterial, causing undesirable quality changes such as reduced firmness and juice loss upon thawing. This study focused on strawberries and employed immersion freezing technology to accelerate freezing process, allowing it to pass through the maximum ice crystal formation zone faster to form smaller、more uniform ice crystals and reduce cellular damage,to preserve the superior quality of strawberries after thawing. [Method]Based on previously optimized immersion solutions, this study compared immersion freezing at-20 ℃ and-30 ℃ with air freezing as a control, investigating their effects on strawberry quality and underlying mechanisms. [Results]Immersion freezing significantly reduced freezing time(29.49%-54.86%, P<0.05), increased hardness(143%-147%, P<0.05), decreased juice loss rate(21.54%-36.36%, P<0.05), and effectively delayed the degradation and consumption of cell wall components(7%-10%, P<0.05). The microscopic structure and ice crystal morphology analysis revealed smaller, uniformly distributed ice crystals and tightly arranged cells. The low-field nuclear magnetic resonance(LF-NMR) analysis demonstrated that the immersion freezing stabilized the bound water and reduced free water conversion(4%-17%, P<0.05), effectively inhibited water migration. [Conclusion]The immersion freezing treatment addresses the issue of strawberries developing a soft and mushy texture after thawing, to some extent, by regulating ice crystal formation and cell wall stability. The research results provide theoretical and technical support for the application of immersion freezing technology in quality control of frozen strawberries.更多还原