| 鲜切果蔬的品质控制及其保鲜技术的研究进展 |
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| 引用本文： | 王肽,谢晶.鲜切果蔬的品质控制及其保鲜技术的研究进展[J].吉林农业科学,2013(1):92-96. |
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| 作者姓名： | 王肽 谢晶 |
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| 作者单位： | 上海海洋大学食品学院 |
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| 基金项目： | 2011年上海市科委上海研发公共服务平台建设专项(11DZ2292800);2011年度上海市农业科技成果转化资金项目(113919N0700);上海市教育委员会重点学科建设项目(J50704) |
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| 摘 要： | 最近几十年鲜切果蔬的市场销售量快速增加,鲜切产业日益受到关注。本文阐述了鲜切果蔬加工后的品质变化以及影响鲜切果蔬的品质因素,包括温度、气体环境、相对湿度、微生物等,并且分析和比较了鲜切果蔬的保鲜技术,包括低温保鲜、气调保鲜、保鲜剂保鲜和冷杀菌技术等,最后对鲜切产业的发展前景提出了展望。
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| 关 键 词： | 鲜切 品质控制 保鲜技术 |
Progress of Studies on Quality Control and Preservation Technologies of Fresh-cut Fruits and Vegetables |
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| WANG Tai,XIE Jing.Progress of Studies on Quality Control and Preservation Technologies of Fresh-cut Fruits and Vegetables[J].Jilin Agricultural Sciences,2013(1):92-96. |
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| Authors: | WANG Tai XIE Jing |
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| Institution: | *(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | The market of fresh-cut fruit and vegetables has grown rapidly in recent decades and fresh-cut industry received increasing attention.In this paper,changes of quality of fresh-cut products after processed was discussed and factors affecting quality of fresh-cut products including temperature,atmosphere,relative humidity and microorganism were introduced.The preservation technologies of fresh-cut products including cold storage,modified atmosphere packaging,preservative preservation and cold sterilization techniques were also analyzed and compared in details.Finally,prospect of fresh-cut industry was put forward. |
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| Keywords: | Fresh-cut Quality control Preservation technologies |
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