草莓柔软多耐贮性差，在常温只能存放1－2天单薄经速冻处理后，可长期保持原有风味，延长上市时间，有利于远远外销。1速冻保鲜的理：利用－25℃以下的低温，在极短时间内将草莓迅速冻结，抑制了细菌、霉菌酶的活动和果实的呼吸消耗营养，达到长期贮藏目的。2.艺流程：选果→洗 Strawberry soft and more resistant to poor storage, at room temperature can only store 1-2 days thinned by quick-freezing treatment, long-term to maintain the original flavor, extend the time to market, is conducive to export. 1 quick-frozen fresh rationale: the use of -25 ℃ below the low temperature, in a very short period of time to quickly freeze the strawberry, inhibited the activity of bacteria, mold enzymes and fruits of the consumption of nutrients to achieve long-term storage purposes. 2. Arts process: election result → wash