Experimental Study on Actinidia Deepfreeze and Defrost Technology at Low Temperature Storage

Actinidia deepfreeze and defrost technologies in low temperature storage were studied in this paper. The result showed that the fruit can defrost themselves in this condition when the core temperature promptly drop to -4.5℃～-1.5℃ at -36℃, and in this condition, the temperature is lower, the defrosting time is longer. The hardness of defrosted fruit can reach 88 N/cm² or so. If the storage time delays about 45 days at this temperature, the hardness of more than 60 N/cm² and the good shelf life of 8～10 days are gained. The keeping amount for vitamin C is higher than other technology. The water loss decreased 8 percent after 150 days.