| 影响鲜切果蔬品质的因素及其保鲜技术 |
| |
| 引用本文： | 梁锦丽. 影响鲜切果蔬品质的因素及其保鲜技术[J]. 保鲜与加工, 2007, 7(2): 8-10 |
| |
| 作者姓名： | 梁锦丽 |
| |
| 作者单位： | 揭阳职业技术学院生物工程系,广东,522000 |
| |
| 摘 要： | 从鲜切果蔬生理生化反应、营养成分变化、微生物侵染等几个方面阐述了影响其品质的若干因素,对当前已实施的几种实用保鲜技术作了介绍.
|
| 关 键 词： | 鲜切果蔬 保鲜 褐变 |
| 文章编号： | 1009-6221（2007）02-0008-03 |
| 收稿时间： | 2006-12-19 |
| 修稿时间： | 2006-12-19 |
Factors Affecting Qnality and Preservation Techniques of Fresh-cut Fruits and Vegetables |
| |
| LIANG Jin-li. Factors Affecting Qnality and Preservation Techniques of Fresh-cut Fruits and Vegetables[J]. Storage & Process, 2007, 7(2): 8-10 |
| |
| Authors: | LIANG Jin-li |
| |
| Abstract: | The paper discusses the factors affecting the quality of fresh-cut fruits and vegetables from the aspects of physiological and biochemical reactions, nutrition changes and microbial infection. And introduces some practical preservation techniques. |
| |
| Keywords: | fresh-cut fruits and vegetables preservation browing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
|
点击此处可从《保鲜与加工》下载全文 |
