| 果蔬切割加工与保鲜技术研究进展 |
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| 引用本文： | 祁景瑞,胡文忠,姜爱丽,田密霞,王艳颖.果蔬切割加工与保鲜技术研究进展[J].保鲜与加工,2005,5(4):7-9. |
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| 作者姓名： | 祁景瑞 胡文忠 姜爱丽 田密霞 王艳颖 |
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| 作者单位： | 大连民族学院生命科学学院 大连116600
(祁景瑞，胡文忠，姜爱丽，田密霞)，大连民族学院生命科学学院 大连116600(王艳颖) |
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| 摘 要： | 针对不同切割条件对果蔬生理生化及品质的影响,以及加工与保鲜过程中微生物污染、褐变机理及营养成分变化作了叙述.提出了切割果蔬产品的质量控制、防止褐变发生及延长保鲜期的具体方法,并对果蔬切割与保鲜现状及发展趋势作了简要论述.
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| 关 键 词： | 果蔬 切割 生理生化变化 保鲜 |
| 文章编号： | 1009-6221(2005)04-0007-03 |
| 修稿时间： | 2005年4月13日 |
Research Progress of Processing and Storage Technology of Minimally Processed Fruit and Vegetable |
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| QI Jing-rui,HU Wen-zhong,JIANG Ai-li,TIAN Mi-xi,WANG Yan-ying.Research Progress of Processing and Storage Technology of Minimally Processed Fruit and Vegetable[J].Storage & Process,2005,5(4):7-9. |
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| Authors: | QI Jing-rui HU Wen-zhong JIANG Ai-li TIAN Mi-xi WANG Yan-ying |
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| Abstract: | Different minimally processed conditions can impact largely on the quality of fruits and vegetables. This paper reviewed the physiological and biochemical changes of minimally processed fruits and vegetables, and also summarized the variations of the microorganism, the occurrence of brown and the degradation of nutrition during the process of storage. Moreover, it also proposed several methods for controlling production quality, preventing brown and prolonging storage life, concluded the actuality and development trend of the preserving of minimally processed fruits and vegetables roughly. |
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| Keywords: | fruit and vegetable minimally processed physiological and biochemical changes storage |
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