本试验改进了草莓果脯的加工工艺，在不需加热和热冲击的条件下，保持了草莓特有的香气和色泽。
Technological process of strawberry preserved fruit was Studied. Compared with trtaditional method, sweet smell and color of strawberry were preserved. in not heating and hot lash.
本试验改进了草莓果脯的加工工艺，在不需加热和热冲击的条件下，保持了草莓特有的香气和色泽。
Technological process of strawberry preserved fruit was Studied. Compared with trtaditional method, sweet smell and color of strawberry were preserved. in not heating and hot lash.
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