以野生苣荬菜为材料，研究了不同冻结温度(-20、-30、-40 ℃)对其品质的影响。结果表明，在-40 ℃冻结条件下，苣荬菜球通过最大冰晶生成带的时间最短，约为15.8 min；其次是-30 ℃的时间为29.6 min；-20 ℃时通过最大冰晶生成带的时间最长，约为89.6 min。3种不同冻结方式对苣荬菜球色泽、硬度的影响差异显著。-30 ℃下冻结的苣荬菜球的色泽最好，硬度损失率较小；-40 ℃条件下的次之，-20 ℃的色泽最差，硬度损失率较大。综合比较，-30 ℃冻结条件下苣荬菜球品质优于其他冻结温度。

In this study， the effects of different freezing temperatures (-20， -30， -40 ℃) on the quality of wild Sonchus brachyotus DC. were studied. The results showed that the time of Sonchus brachyotus DC. passing through the largest ice crystal formation zone was the shortest under the freezing condition of -40 ℃， about 15.8 min；Followed by the time of -30 ℃ for 29.6 min； The passing through the largest ice crystal formation zone was longest under the freezing condition of -20 ℃， about 89.6 min. The effects of three different freezing temperature on the color and hardness of the Sonchus brachyotus DC. were significant. The frozen Sonchus brachyotus DC. had the best color and the minimum hardness loss rate at -30 ℃， the -40 ℃ was the second， the -20 ℃ had the worst color， and the maximum hardness loss rate. Comprehensive comparison showed that the quality of the Sonchus brachyotus DC. at -30 ℃ was better than the other freezing temperatures.

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现代农业产业技术体系建设专项资金资助(CARS-27)；甘肃省林业科技计划项目(2017kj055)。