**4.1 Experimental materials and equipments**

In this study, the mostly used equipments included two equipments. One is the DSC (Differential Scanning Calorimetry) used to measure the ice point and the thermal action of experimental materials in cooling or heating, but at here the results were not shown. The other equipment is two setups of ice-temperature with two parts. One part is used to cooling or heating the stored fruit, the other part is used to store the fruit. The two equipments are illustrated respectively on Figure 1 and 2.

The thermal dynamic process is a tool and the fruit quality is the goal. The total sugar, the total acid and the soluble solid of Kiwi and Pear fruit are measured. The measurement method are according to Chinese National Standard GB 6194-86, GB 12293-90 and GB12295-90.

Fig. 20. Diagram of DSC

Fig. 21. Experimental setup of Ice temperature

In experiments, two fruits were selected. One is the pear produced in Xinjiang Province, which was harvested in September 2006 and stored with a temperature of 5ºC. The other is the Kiwi produced in Shanxi Province, which is harvested in October 2006 and stored with a temperature of 6ºC. In Jan 6, 2007, the two fruits were transported to Tianjin University of Commerce and was stored in two cold room with a temperature of 5ºC. The two fruits were

In this study, the mostly used equipments included two equipments. One is the DSC (Differential Scanning Calorimetry) used to measure the ice point and the thermal action of experimental materials in cooling or heating, but at here the results were not shown. The other equipment is two setups of ice-temperature with two parts. One part is used to cooling or heating the stored fruit, the other part is used to store the fruit. The two equipments are

The thermal dynamic process is a tool and the fruit quality is the goal. The total sugar, the total acid and the soluble solid of Kiwi and Pear fruit are measured. The measurement method are

In experiments, two fruits were selected. One is the pear produced in Xinjiang Province, which was harvested in September 2006 and stored with a temperature of 5ºC. The other is the Kiwi produced in Shanxi Province, which is harvested in October 2006 and stored with a temperature of 6ºC. In Jan 6, 2007, the two fruits were transported to Tianjin University of Commerce and was stored in two cold room with a temperature of 5ºC. The two fruits were

according to Chinese National Standard GB 6194-86, GB 12293-90 and GB12295-90.

**4.1 Experimental materials and equipments** 

illustrated respectively on Figure 1 and 2.

Fig. 20. Diagram of DSC

Fig. 21. Experimental setup of Ice temperature

transfered to the ice-temperature lab (the Jan 12, 2007), where the temperature of Kiwi was 5.8ºC and 4.6ºC, and the temperature of pear was 5.9ºC and 4.3ºC. In Table 1, the processes of cooling of the two fruits were shown. In order to compare to the experimental results, before the cooling, the two fruits were cooled to 5ºC and 3.5ºC.

The thermal treatment consists of three steps, where the first step is a cooling process in order to bring the fruit to the ice temperature, the second stage is a storage period (one month) at ice temperature and the last step is the heating step in order to warm the fruits to a temperature of 15°C.


Table 1. The step 1 of thermal cooling processes of experimental materials

After the two fruits were cooled down, they were stored one month in the ice temperature rooms with a set temperature of -1ºC and -0.2ºC. During the third step, the fruit were moved out of the ice temperature rooms, they were heated as shown in Table 2.


\*Temperature rise : slow (from -1ºC to 15ºC in five days) and fast (from -0.2ºC to 15ºC in three days)

Table 2. The step 3 of thermal heating processes of experimental material
