Quality changes of mango with regard to water mobility and ice crystals were studied at different storage temperatures for 6 months. Mangoes were stored in the glassy state (T [−80 and − 60°C] < T_g′ and T_g′ < T [−49°C] < T_g″), partially freeze‐concentrated state (T_g′′ < T [−38°C] < T_m′), and rubbery state (T [−18°C] > T_m′). Results indicated that the most samples stored at −80 and − 60°C had no significant difference in the water mobility, freezable water, drip loss, and vitamin C after the same storage period. The T_g′ and T_g″ showed a different effect on the quality stability of frozen mangoes. In the glassy state, changes in water state, freezable water, and ice crystal size of frozen samples were slower, resulting in lower rate of quality changing (L* value, hardness, and vitamin C) than other conditions from 0 to 6 months.

中文翻译：

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冷冻过程中冷冻芒果的水分流动性和冰晶质量变化

在6个月的不同储存温度下研究了芒果在水分流动性和冰晶方面的质量变化。芒果储存在玻璃态（T [-80和- 60℃] <  Ť_克'和Ť_克'  <T [-49℃] <  Ť_克“），部分冷冻浓缩状态（Ť_克''  <T [-38°C] <  T _m '）和橡胶态（T [−18°C]>  T _m '）。结果表明，在相同的储存时间后，大多数储存在-80和-60°C的样品在水迁移率，可冻水，滴水损失和维生素C方面无显着差异。该Ť_克'和Ť_克“表明对冷冻芒果的质量稳定性的不同的效果。在玻璃态下，冷冻样品的水态，可冷冻水和冰晶尺寸的变化较慢，因此在0到6个月内，其质量变化率（ L *值，硬度和维生素C）低于其他条件。