The influence of cooling rates (using different immersion temperatures of –35 °C, –45 °C, and –55 °C) and super-chilling temperatures (–1.5 °C and –3.0 °C) on the ice crystal state, cell structure, and physicochemical quality of super-chilled fresh-cut celery was investigated. Results showed that the average freezing temperature of celery was –0.48 ± 0.08 °C. Tissues super-chilled to –1.5 °C at –55 °C presented numerous tiny ice crystals with a uniform distribution outside and inside cells and well-maintained structures. The retention of texture attributes, the contents of total polyphenols, total flavonoids, and soluble solid, and the scavenging ability of DPPH· were significantly (P < 0.05) increased, and drip loss and relative electrical conductivity were significantly (P < 0.05) lowered compared with other super-chilled tissues. The formation of larger and irregular ice crystals and severe deterioration of cell structures (e.g., the fracture of membrane structures and cell walls, cell deformation, collapse, and extrusion) occurring in other tissues could be the direct cause for their decreased quality. These results provided the possibility that super-chilling could be used as a promising technology for celery preservation. The combination of faster cooling rate and optimal temperature would be crucial for a desired quality of super-chilled fresh-cut celery products.

冷却速度（使用–35°C，–45°C和–55°C的不同浸入温度）和过冷温度（–1.5°C和–3.0°C）对冰晶状态，电池的影响研究了新鲜冷藏西芹的结构，理化性质。结果表明，芹菜的平均冷冻温度为–0.48±0.08°C。在–55°C下过冷至–1.5°C的组织呈现出许多微小的冰晶，它们在细胞内外均分布均匀，结构良好。质地特性的保留，总多酚，总黄酮和可溶性固形物的含量以及对DPPH·的清除能力均显着提高（P  <0.05），滴水损失和相对电导率均显着（P <0.05）与其他超冷组织相比降低了。在其他组织中发生的较大且不规则的冰晶的形成以及细胞结构的严重恶化（例如，膜结构和细胞壁的破裂，细胞变形，塌陷和挤压）可能是其质量下降的直接原因。这些结果提供了将超冷技术用作芹菜保鲜技术的可能性。更快的冷却速度和最佳温度的结合对于超冷鲜切芹菜产品的理想质量至关重要。