| 切割果蔬加工与贮藏的研究进展 |
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| 引用本文： | 王俊宁,饶景萍,任小林. 切割果蔬加工与贮藏的研究进展[J]. 西北农林科技大学学报(自然科学版), 2002, 30(1): 141-144 |
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| 作者姓名： | 王俊宁 饶景萍 任小林 |
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| 作者单位： | 西北农林科技大学,园艺学院,陕西,杨陵,712100 |
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| 摘 要： | 论述了切割果蔬这种近年来在国际上流行的新兴食品 ,在加工和贮藏过程中可能发生的生理生化反应、微生物污染、营养成分和食用品质降低等不良变化 ,揭示了由于这些变化而产生的危害 ,阐述了防止这些不良变化发生的有效途径和方法。
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| 关 键 词： | 切割果蔬 不良变化 加工与贮藏 |
| 文章编号： | 1000-2782(2002)01-0141-04 |
| 收稿时间： | 2001-01-08 |
| 修稿时间： | 2001-01-08 |
Progress in the process and storage of fresh-cut products |
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| ZHANG Xiao-ping,SHI Jun-ling,LI Ju-xiu,LIU Yan-feng. Progress in the process and storage of fresh-cut products[J]. Journal of Northwest A&F University（Natural Science Edition）, 2002, 30(1): 141-144 |
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| Authors: | ZHANG Xiao-ping SHI Jun-ling LI Ju-xiu LIU Yan-feng |
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| Affiliation: | (College of Horticulture,Northwest Sci-Tech University of Agriculture and Forestry,Yangling,Shaanxi 712100,China) |
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| Abstract: | Fresh-cut product is a nwe and prevalent food in the world.This paper reviews its physiological,biochemical,nutritional changes,microbiological pollution and the decrease of quality during process and storage.It discovers hazards induced by these changes.It also elaborates some effective ways and methods for preventing these disadvantageous changes. |
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| Keywords: | fresh-cut products disadvantageous changes process and storage |
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