| 鲜切蔬菜保鲜工艺的研究 |
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| 引用本文： | 林永艳,谢晶.鲜切蔬菜保鲜工艺的研究[J].吉林农业科学,2012,37(1):61-64. |
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| 作者姓名： | 林永艳 谢晶 |
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| 作者单位： | 上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 2010年上海市科委农业重点项目，上海市教育委员会重点学科建设项目 |
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| 摘 要： | 本文分析了影响鲜切蔬菜品质的因素,介绍了鲜切蔬菜的低温、气调、冷杀菌、保鲜剂处理等保鲜方法,并综述了一些国内外其他鲜切蔬菜保鲜技术的研究。提出了该领域今后的发展趋势,为鲜切蔬菜的发展提供依据。
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| 关 键 词： | 鲜切蔬菜 保鲜方法 发展前景 |
Studies on Preservation Technology of Fresh-cut Vegetables |
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| LIN Yong-yan
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XIE Jing.Studies on Preservation Technology of Fresh-cut Vegetables[J].Jilin Agricultural Sciences,2012,37(1):61-64. |
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| Authors: | LIN Yong-yan XIE Jing |
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| Institution: | (College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | Factors which influenced quality of fresh-cut vegetables were analyzed in the paper.Many preservation methods of fresh-cut vegetables were introduced,such as low-temperature,modified atmosphere,cold sterilization and preservative preservation.Some research progresses related to the preservation methods of other fresh-cut vegetable products were also reviewed.At last,the trend of future development was proposed for fresh-cut vegetables storage and the basis for development of preservation technology was provided. |
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| Keywords: | Fresh-cut vegetables Preservation methods Prospect |
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