Effect of Vacuum Precooling End-temperature on Short-term Fresh Preservation of Strawberry

Vacuum precooling of strawberry were carried on at precooling end-temperature of(2 ℃),4 ℃ and 6 ℃ respectively,with the un-vacuum precooling as control.The effect of various physiological and biochemical properties of strawberry under different precooling end-temperature was studied.The changes of fruit suface and internal temperatures,as well as vacuum pressure were recorded.The results showed that vacuum precooling could inhibite the increase in respiration intensity and electric-conductivity,slow down the decrease in vitamin C and anthocyamin.Howerver,no significant effects on titratable acid and soluble solids were observed.