关键词: 等容冷冻, 甜樱桃, 营养物质, 保鲜效果

Abstract: Sweet cherries are perishable and short in production season, which limits the supply time in the market. In order to develop the new preservation technologies to extend the shelf life and maintain the physical and nutritional properties of sweet cherries, fresh Rainier sweet cherries were used as the material, three different freezing technologies （isochoric freezing, isobaric freezing and rapid freezing） were used for post-harvest processing and preservation, and the color, texture, structure, ascorbic acid, total soluble phenolic compound content and antioxidant activity were compared with those of fresh cherries. It was finally concluded that Rainier cherries in the -3 ℃ isochoric freezing system could retain the cherry texture, ascorbic acid content, total phenolic compounds and antioxidant activity to the maximum extent, and reduce drip loss. The firmness and cell water holding capacity of cherries after isochoric freezing were higher than those of the other two freezing methods. Three freezing methods could lead to a translucent appearance of the cherries, but the color of the cherries after isochoric freezing was most similar to that of fresh cherries. Therefore, isochoric freezing could better preserve fresh sweet cherries, and the preservation effect was better than rapid freezing and isobaric freezing technology.

Key words: isochoric freezing, sweet cherry, nutrient, preservation effect