| 果蔬产品变色原因分析及其控制 |
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| 引用本文： | 李燕,戴桂芝,刘鲁红.果蔬产品变色原因分析及其控制[J].农产品加工．学刊,2006(2):75-77,80. |
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| 作者姓名： | 李燕 戴桂芝 刘鲁红 |
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| 作者单位： | 1. 聊城大学农学院,山东,聊城,252000
2. 聊城商业技工学校,山东,聊城,252000 |
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| 摘 要： | 分析了果蔬产品在加工贮存中变色的原因,综述了目前生产中常用的行之有效的护色措施,包括生物、化学和物理等方面的处理方法。
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| 关 键 词： | 果蔬 变色 控制措施 |
| 文章编号： | 1671-9646（2006）02-0075-03 |
| 收稿时间： | 2006-01-18 |
| 修稿时间： | 2006年1月18日 |
The Analysis of Reasons Why Fruit and Vegetable Products Change Color and its Control Measures |
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| Li Yan,Dai Guizhi,Liu Luhong.The Analysis of Reasons Why Fruit and Vegetable Products Change Color and its Control Measures[J].Nongchanpin Jlagong.Xuekan,2006(2):75-77,80. |
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| Authors: | Li Yan Dai Guizhi Liu Luhong |
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| Abstract: | The reasons why fruit and vegetable products change color in the process and storage period are analyzed. Now the common-used effective measures which can keep color in the production are synthetically expounded, including biological, chemical and physical process methods. |
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| Keywords: | fruit and vegetable products the reason of changing color control measures |
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