| 鲜切果蔬加工品质的影响因素及解决方法 |
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| 引用本文： | 王亮,赵迎丽,李建华. 鲜切果蔬加工品质的影响因素及解决方法[J]. 山西农业科学, 2007, 35(5): 70-73 |
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| 作者姓名： | 王亮 赵迎丽 李建华 |
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| 作者单位： | 山西省农业科学院农产品贮藏保鲜研究所,山西,太原,030031;山西省农业科学院农产品贮藏保鲜研究所,山西,太原,030031;山西省农业科学院农产品贮藏保鲜研究所,山西,太原,030031 |
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| 摘 要： | 对引起鲜切果蔬质量变化的原因及对其加工贮存过程中的生理生化、微生物及营养变化进行了讨论,并针对鲜切果蔬质量变化的原因,提出控制鲜切果蔬产品质量及延长其货架期的方法。以期能为鲜切果蔬的工业化生产发展提供理论参考。
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| 关 键 词： | 鲜切果蔬 加工品质 影响因素 解决方法 |
| 文章编号： | 1002-2481（2007）05-0070-04 |
| 修稿时间： | 2007-03-16 |
The Influencing Factors of Processing Quality of Fresh-cut Fruits and Vegetables and its Solution |
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| WANG Liang,ZHAO Ying-li,LI Jian-hua. The Influencing Factors of Processing Quality of Fresh-cut Fruits and Vegetables and its Solution[J]. Journal of Shanxi Agricultural Sciences, 2007, 35(5): 70-73 |
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| Authors: | WANG Liang ZHAO Ying-li LI Jian-hua |
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| Affiliation: | Farm Product Storage and Fresh -keeping Institute ,Shanxi Academy of Agricultural Sciences , Taiyuan 030031, China |
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| Abstract: | On the purpose to analyze the reason which causes the change of quality of fresh-cut fruits and vegetables,and to recount the physiological and biochemical changes fresh-cut fruits and vegetables,and also the variations of microorganism,the occurrence of brown and degradation of nutrition during the process of storage.Moreover,it proposed the measures to be taken to control quality and prolong the shelf life of fresh-cut fruits and vegetables.The information would be hopeful to be referrence for the development of fresh-cut production. |
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| Keywords: | Fresh-cut fruits and vegetables Processing quality Influence factors Solution |
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