Effect of freezing and thawing methods on quality of edamame

In order to compare and analyze the effects of different freezing and thawing modes on the quality of edamame,the physicochemical index and nutritive value of edamame undergone freezing and thrawing were investigated.The results showed that freezing and thawing approaches had different effects on drip loss,VC contents,chlorophyll contents,hardness and microstructure of edamame.In general,the nutrients,hardness and microstructure of quickly-frozen edamame were preserved better.The blast thawing at 25 ℃ was the best way to defrost quickly-frozen edamame.For slowly-frozen edamame,thawing modes did not display major effects on its quality.