| 鲜切果蔬中的微生物及其控制 |
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| 引用本文： | 果雅凝,陆胜民,谢晶. 鲜切果蔬中的微生物及其控制[J]. 保鲜与加工, 2005, 5(6): 1-4 |
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| 作者姓名： | 果雅凝 陆胜民 谢晶 |
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| 作者单位： | 上海水产大学食品学院,上海,200090;浙江万里学院宁波市农产品加工重点实验室,宁波,315100 |
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| 摘 要： | 微生物数量往往被作为衡量鲜切果蔬产品货架期的一个重要指标,针对鲜切果蔬中微生物的感染途径,对感染鲜切产品常见微生物的类型及生产贮藏中控制微生物的措施进行概述.
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| 关 键 词： | 鲜切果蔬 微生物 控制 |
| 文章编号： | 1009-6221(2005)06-0001-04 |
| 收稿时间： | 2005-05-08 |
| 修稿时间： | 2005-05-08 |
Microorganism and Control of Fresh-cut Fruit and Vegetable |
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| GUO Ya-ning,LU Sheng-min,XIE Jing. Microorganism and Control of Fresh-cut Fruit and Vegetable[J]. Storage & Process, 2005, 5(6): 1-4 |
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| Authors: | GUO Ya-ning LU Sheng-min XIE Jing |
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| Affiliation: | 1.College of Food,SHanghai Fisheries University,SHanghai 200090,China;2.Institute of Biotechnology,ZHejiang Wanli University,Ningbo 315100,China |
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| Abstract: | The number of microorganism is an important index that can be served as one of determinations of shelf life of fresh-cut fruit and vegetable.This paper reviewed types of microorganism and their infection paths common to fresh-cut products and their control during process and storage. |
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| Keywords: | fresh-cut fruit and vegetable microorganism control |
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