The results showed that addition of 0.003% cysteine could improve the color stability noticeably while 0.05% XG and 0.1% CMC could improve the suspension stability of the juice.

• 结果表明，在打浆时向草莓中加入0.；003%25半胱氨酸，可以增强花色苷的稳定性；在草莓汁中添加0