Plant-based food in the freezer (2)
1.Carbohydrates
(1) Sugars Most fruits and vegetables contain sugar. Sugar is an important ingredient that determines the nutrition and flavor of fruits and vegetables. It is the main source of sweetness of fruits and vegetables and one of the important storage substances for fruits and vegetables. The storage of sugars in the freezer is particularly important for plant foods. The sugars in fruits and vegetables mainly include soluble sugars such as fructose, glucose, sucrose and certain pentoses. Different fruits and vegetables contain different types of sugar. For example, apples and pears are mainly fructose, peaches, cherries, apricots, and tomatoes mainly contain glucose, followed by fructose; melons and carrots are mainly sucrose; watermelon is fructose. The sugar content of different types of fruits and vegetables is very different, and the sugar content and sugar types of fruits and vegetables are constantly changing during the maturation and aging process. Generally, the sugar content of fruits and vegetables increases as they mature, but tubers, roots and other vegetables are the opposite of the former. The higher the maturity, the lower the sugar content. In plants, starch is formed when glucose accumulates to a certain amount. Pentose can also be formed from glucose composed of polysaccharides. Both monosaccharides and disaccharides have a sweet taste and are the most important component in the soluble solids of fruits and vegetables, as well as the most important component to measure fruit quality. Sugar is the main substrate for the respiration of fruits and vegetables during storage. After storage, the sugar is consumed by respiration and its sweetness decreases. According to experiments, sweet oranges lose 10%-20% of sugar when stored for 5 months; navel oranges lose 3.29% of sugar when stored for 4 months. If a proper storage method is adopted, the loss of sugar can be reduced. Pralines and berries have more reducing sugars, stone fruits have higher sucrose content, nuts have lower sugar content, and vegetables (except beets) have lower sugar content. At higher pH or higher temperature, sucrose will produce hydroxymethyl furfural, caramel, etc. Reducing sugars are easily Maillard reaction with amino acids and proteins to produce melanin, which causes browning of fruit and vegetable products and affects product quality. .
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