Effects of frozen storage on the quality of green plum at different processed form

In order to overcome the shortage of storage at room temperature,the influence of frozen storage on the quality of green plum was investigated.Under the-18 ℃ conditions,the effects of storage time on the amounts of soluble solid,sugar,total acid,ammoniacal nitrogen,flavonoid and VCof whole fruit,fruit pulp and fruit juice were evaluated and compared every 5 d during the 30 d storage.The results indicated that the amounts of soluble solid,total sugar,reducing sugar,total acid and ammoniacal nitrogen from whole fruit,fruit pulp,and fruit juice were significantly decreased with the time prolonging.However,the concentrations of flavonoid and VCshowed very low decreasing rate,which were similar those of fresh fruit. This result suggested that,among the three forms,nutrient substance of whole fruit was higher than that of fruit pulp and juice under the same frozen conditions.