| 鲜切果蔬商品化处理过程中的品质变化及保鲜技术 |
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| 引用本文： | 郝亚勤.鲜切果蔬商品化处理过程中的品质变化及保鲜技术[J].广东农业科学,2009(5):133-134,152. |
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| 作者姓名： | 郝亚勤 |
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| 作者单位： | 河南科技学院,河南新乡,453003 |
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| 摘 要： | 鲜切果蔬是指果蔬经挑选、修整、清洗、切分、包装及冷藏等一系列加工处理后在一定时期内仍然保持新鲜状态的产品,可直接烹调或食用.目前,鲜切果蔬的生产和消费已成为现代社会发展的趋势,但其具有特殊的加工特点,品质不易保持.概述了鲜切果蔬商品化处理过程中的不良品质变化及其保鲜措施.
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| 关 键 词： | 鲜切果蔬 商品化处理 品质 保鲜 |
Progress on quality changes and preserving of fresh-cut fruits and vegetables during merchandizing processing |
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| HAO Ya-qin.Progress on quality changes and preserving of fresh-cut fruits and vegetables during merchandizing processing[J].Guangdong Agricultural Sciences,2009(5):133-134,152. |
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| Authors: | HAO Ya-qin |
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| Institution: | HAO Ya-qin(Henan Institute of Science and Technology,Xinxiang 453003,China) |
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| Abstract: | Production and consumption of fresh-cut vegetables has become the trend of modern society.However,it has special process character,and it's difficult to be preserved.This paper discussed the quality changes and control measures of fresh-cut fruits and vegetables during its producing. |
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| Keywords: | fresh-cut fruits and vegetables merchandizing processing quality preserving |
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