An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

Provided is a wasabi rhizome with suppressed quality deterioration, a method of preserving the same, and a method of producing the same. Disclosed herein are: a wasabi rhizome having a phenylalanine ammonia-lyase activity of less than 0.04 U per mg of protein, after preserving the wasabi rhizome at 0° C. for 5 days following trimming of the surface thereof; and a method of preserving the wasabi rhizome at a temperature of −5° C. or more and 10° C. or less. Also disclosed herein is a method of producing a wasabi rhizome with suppressed quality deterioration, including: (1-1) immersing a wasabi rhizome in water having a temperature of more than 40° C. and less than 60° C.; and/or (1-2) immersing the wasabi rhizome in an ethanol solution.

The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.

Provided is a process for freezing kinds of fresh coconut fruits including the following steps: i) selecting coconut fruits; ii) cleaning the coconut fruits; iii) drying the surface of the husked coconut fruits; iv) freezing the husked coconut fruits; and v) packing the husked coconut fruits, wherein step iv) is performed according to seven phases until the temperature of the husked coconut fruits of −18° C. is obtained.

The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.

An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

A system for controlling low temperature injury of cold-sensitive fruit vegetables by combining intelligent pre-cooling and segmented controlled atmosphere storage includes a sensor detection module, a data collection module, a wireless communications module, a terminal, and a control system, where the sensor detection module detects carbon dioxide, ethylene, and the temperature and the humidity within a fresh keeping chamber, then data is collected by using the data collection module connected to the sensor detection module, and then varying data is transmitted to the terminal by using the wireless communications module connected to the data collection module; the sensor detection module is connected to the control system; and after the terminal reads data detected by a sensor, an environment parameter is controlled by using the control system.

The present invention relates to a system and method for preparing frozen coconuts for reliably preserving coconut meat and coconut water inside its own coconut shells. The method comprises drying dehusked coconut, partially freezing the dried dehusked coconut in a chilling unit and freezing the partially frozen dried dehusked coconut in a freezing unit. In one embodiment of the invention, dried dehusked coconut are vacuum sealed and flash frozen to preserve nutrients in a flash freezing unit. The frozen coconuts are stored in frozen storage and have shelf life of over a year. The frozen coconuts, upon thawing, have fresh taste with coconut meat and intact coconut water inside a coconut shell.

The present invention relates to a method for freezing vegetables or fruit. The method of the present invention is a method for freezing vegetables or fruit, including (i) subjecting vegetables or fruit to heat treatment; (ii) cooling the vegetables or fruit of step (i), thereby allowing the vegetables or fruit to become in a supercooled state, and subsequently releasing the supercooled state; and (iii) freezing the vegetables or fruit of step (ii). Here, the heat treatment of (i) is heat treatment to the extent at which cell tissues of the vegetables or fruit are not destroyed even after freezing treatment of (iii).

A method for extending shelf life of a biological soft tissue of an object includes introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; by impregnating the biological soft tissue by applying a vacuum to the biological soft tissue and then releasing the vacuum, wherein the step of applying a vacuum is performed while the biological soft tissue is immersed in an impregnation solution containing said one or more cell protecting agents, and by gradually decreasing the pressure from atmospheric pressure to a minimum pressure in a pressure falling step during a time of from 1 second to 15 minutes, then optionally keeping the minimum pressure in a pressure holding step during a certain time, and then rising the pressure to atmospheric pressure again in a pressure rising step during a time of from 1 second to 15 minutes.