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| The Correlation between Freezing Point and Soluble Solids of Vegetables |
| Wang Jie; Li Lite; Dan Yang |
| P. O Box 113; Food College of China Agricultural University; QingHuadonglu 17#; Beijing 100083 |
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Abstract The freezing points of 13 cultivars of vegetables were measured using a HP34970A data collector and contents of soluble solids were measured using a PR-101 (0 -45% )refractometer. The results show that there is a high negative correlation between soluble solids and freezing point(r = -0.9007, p <0.05). A mathematical model is created to demonstrate this relationship( Y = -0. 2419X -0. 3358,7 Stands for freezing point;X Stands for soluble solids). All the tissues of the 13 vegetables have typical freezing...
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Received: 16 September 2002
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