| 鲜切果蔬贮藏保鲜技术研究进展 |
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| 引用本文： | 程丽林,吴波,袁海君,侯梦然,张长峰,何玉池.鲜切果蔬贮藏保鲜技术研究进展[J].保鲜与加工,2019,19(1):147-152. |
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| 作者姓名： | 程丽林 吴波 袁海君 侯梦然 张长峰 何玉池 |
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| 作者单位： | 山东省农产品贮运保鲜技术重点实验室,山东济南,250103;山东商业职业技术学院,山东济南,250103;湖北大学,湖北武汉430062;武汉市蔬菜质量安全与综合利用工程技术研究中心,湖北武汉430062 |
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| 基金项目： | 农产品品控物流关键技术装备研发与应用（2014ZZCX02701） |
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| 摘 要： | 鲜切果蔬以其新鲜度高、方便、安全等优点,深受消费者的喜爱,但鲜切果蔬在贮藏、销售过程中的品质下降严重影响了其商业价值,保鲜技术的应用可有效减缓品质的下降,保证其产品的商业价值。本文重点介绍了鲜切果蔬的保鲜技术,主要包括物理保鲜、化学保鲜、生物保鲜等,以期为今后更深入地研究提供借鉴与参考。
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| 关 键 词： | 鲜切果蔬 保鲜技术 研究进展 |
Research Progress in Storage and Preservation Technologies of Fresh-cut Fruits and Vegetables |
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| Abstract: | Fresh-cut fruits and vegetables are increasingly favored by consumers, because of their great freshness, convenience and safety. However, the decline of quality of fresh-cut fruits and vegetables during storage and selling seriously affect its commercial value. The application of preservation technologies can effectively slow down the decline of quality and ensure its commercial value. This paper mainly reviews preservation technologies of fresh-cut fruits and vegetables, including physical, chemical, biological preservation technologies, in order to provide reference for further studies in the future. |
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| Keywords: | fresh-cut fruits and vegetables preservation technology research progress |
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