The correlation between freezing point and soluble solids of fruits

Abstract The freezing points of 11 breeds of fruits were measured using a HP34970A data collector and soluble solids were measured using a PR101 (0–45%) refractometer. The results show that there is a high negative correlation between soluble solids and freezing point. The mathematical model is Y(Freezing point)=0.146694–0.19555X. All the breeds have typical freezing curves. The freezing point of Ya pear is 0.26 °C lower than that of Ya pear juice. Grape freezing point is 1.2 °C lower than that of grape juice.