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试验研究了草莓的玻璃态冻藏与一般冻结保存的差别，通过质地特性、持水能力、感官评定等质量指标的测定，证明玻璃态贮藏是一种能最大程度保持草莓原有质量品质的方法。
The difference between the frozen storage and the normal frozen storage of strawberry was experimentally studied. The determination of the quality indexes such as texture characteristics, water holding ability and sensory evaluation showed that the storage in the glass state is a method that can keep the original quality and quality of strawberry .