Selection For Quick-frozen Strawberries From Main Strawberry Cultivars In Liaoning And Analysis On Aroma Components

Strawberry, perennial herb, belongs to the kind of berry which has the thin skin and the appearance looks like a ruby. The strawberry is bright and attractive with rich aroma. Its fruit is soft and juicy with sweet and sour taste, a particularly strong fragrance of fruits and vegetables gas. It is called the queen of the kind of popular fruit by people. But it is easy to deteriorate after harvest and has the extremely shelf life about 1～2ds because of the high water content. Therefore, now people widely use in frozen storage methods to ensure long-term quality and rich aroma retention of strawberry. Different variety has different quality after quick-frost, which requires us to filter out the suitable variety of strawberry for quick-frost and analyze its aroma components.Firstly, the test measures five varieties of strawberry on physical properties, chemical and nutritional quality index, sensory evaluation, aroma components. Then it utilizes statistical methods including variance analysis, correlation analysis, principal component analysis and variation coefficient method to filter out the suitable variety of strawberry for quick-frost. The result is that the R7 strawberry is the most suitable variety as quick-frozen strawberry. By R7 strawberries doing the quick-frozen processing, using headspace solid phase micro extraction and GC-MS to study the variation of fragrance components, the results show that the content of aldehydes increase insignificant, ketones and sweet scent around quick-frozen R7 strawberry change significantly, alcohols obviously increase from 9.97% fresh to 22.08%after quick frozen,. The content of total esters are significantly affected by quick-frozen. The content of esters is 77.39% before frozen and after frozen becomes 35.04%, decreasing 42.35%. After five months frozen storage, hexyl butyrate and ethyl butyrate ester completely disappear, hexyl acetate, ethyl acetate, methyl caproate significantly decrease. Esters are still the main ingredients of R7 strawberry and plays a major role in the aroma of frozen strawberry. The production is required to take the necessary measures to slow its rate of aroma substances change, in order to improve its product quality.