Hawthorn has high adaptability and abundant nutrition in its fruits, but it is not suitable for fresh consumption due to its small causal effect. Instead, it can be made into excellent processed products - hawthorn flesh strips, which are highly popular among consumers. However, during the processing process, it is easy to encounter the phenomenon of finished products not forming into strips, which directly affects product quality and reduces product yield. For this reason, technical personnel have conducted multiple experiments to study the effect of hawthorn fruit maturity on processing into strips.

(1) The results of processing hawthorn flesh strips indicate that maturity has a significant impact on the production of hawthorn strips. The same raw material ratio, the better the effect of processing semi mature hawthorn fruit into strips; Mature hawthorn fruits cannot form into strips after hot processing, which is an important reason for the occurrence of non formation during processing. This phenomenon is consistent with the characteristics of pectin. Semi mature hawthorn fruit is hard and contains protopectin. Under the action of high temperature and dilute acid, protopectin can be converted into soluble pectin. Soluble pectin can be mixed with appropriate sugar and organic acid to form gel, thus forming strips. The mature hawthorn fruit becomes soft, and the original pectin in the fruit is converted into soluble pectin. If not heated, it can also form strips. However, after heating (cooking), the soluble pectin hydrolyzes to form pectin acid and methanol under the action of high heat and dilute acid, so it cannot form strips. From this, it can be seen that the maturity of hawthorn fruit is the main factor affecting the formation of hawthorn strips.

(2) It was also found in the test that the strip must be packed in time after the completion of strip making. If the gel is heated and dissolved after being cooled, the strip cannot be formed. Therefore, hawthorn strips are different from agar strips and have irreversible reactions. Therefore, considerable attention should be paid in production to avoid accidental losses.