Abstract: In the present study， vacuum freeze\|drying technology was used to produce strawberry powder， and SEM was used to observe the microstructure of the produced strawberry powder. The produced powder was packed and then stored at 5， 20， 35℃， respectively， and changes of its quality properties and microorganism indexes were investigated during the storage period regularly. It was shown that the microstructure of strawberry powder was amorphous and porous. The powder became lumping and browning with prolonged storage period. The moisture content and non\|enzymatic browning index increased， whereas the content of titratable acid， reducing sugar and vitamin C decreased during storage. The microorganism indexes stayed within the limit of national standard. It was concluded that the best storage temperature for vacuum freeze\|dried strawberry was 5℃， which indicated that the relatively low temperature was beneficial to maintain the quality of strawberry powder.

Key words: temperature, freeze\, drying, strawberry powder, storage quality