Effect of storage temperatures on components and quality changes of strawberry puree

The objective of the study was to clarify the components and quality changes of strawberry puree during storage at different temperatures. The changes in anthocyanin, V_C, titratable acid, soluble solids and taste sensing were studied during storageat ambient(25), 0, 4 and-18℃ freeze. Results showed that anthocyanin residual rate of strawberry puree was 12.56% and 70.6% at room temperature and 4℃storage for 60 days, 0℃ and-18℃ freeze for 60 days was above 88%.V_C residual rate was 42.26% and 73.21% at room temperature and 4℃storage for 60 days, 0℃ and freeze storage was above 90%. Titratable acid and soluble solids had no obvious change. More obvious advantages of 0℃ and freeze storage were observed after 60 days storage such as color and taste sensing.The lower temperatureat 0℃ and -18℃ showed more advantages to preserve the quality of strawberry puree during storage, which can slow down the degradation of anthocyanins and V_C, and was more suitable temperatures for the storage of strawberry puree. The results provide reference for processing and storage of strawberry puree.