Effect of Trehalose Soaking Pre-treatment on Quality of Frozen Carrot

摘要

In order to get a good pre-treatment method for preparation of frozen carrot, carrots were soaked in different concentration (0%, 5%, 10%, 20%) of trehalose before being frozen. The frozen carrots were monitored at -18TC for 7 days. The qualityaffecting parameters were evaluated by physical and chemical methods (firmness, colour, P-carotene and weight loss).The results shown that 20% concentrations trehalose soaking pre-treatment could effectively inhibit the firmness decrease and low the liquid loss in thawing periods. 10% concentrations trehalose soaking pre-treatment could effectively keep the colour in thawing periods, trehalose soaking pre-treatment was a good method for keep the quality of frozen carrot.