| 鲜切果品保鲜技术及其生物学原理研究进展 |
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| 引用本文： | 潘火斤,茅林春,阙斐,方雪花.鲜切果品保鲜技术及其生物学原理研究进展[J].农业工程学报,2005,21(6):172-175. |
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| 作者姓名： | 潘火斤 茅林春 阙斐 方雪花 |
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| 作者单位： | 浙江大学生物系统工程与食品科学学院,杭州,310029;浙江大学生物系统工程与食品科学学院,杭州,310029;浙江大学生物系统工程与食品科学学院,杭州,310029;浙江大学生物系统工程与食品科学学院,杭州,310029 |
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| 摘 要： | 鲜切加工过程使果实组织严重受伤，造成生理紊乱、切面变色、组织变软和腐败微生物侵染，因此，鲜切果品的快速变质、货架寿命短是阻碍其商品化的最大障碍。本文针对鲜切果品的生理和生化变化特点，总结出果品鲜切加工的关键生物技术，目的是为鲜切果品产业化发展提供技术和理论依据。
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| 关 键 词： | 水果 鲜切加工 保鲜 |
| 文章编号： | 1002-6819(2005)06-0172-04 |
| 收稿时间： | 2004/8/17 0:00:00 |
| 修稿时间： | 1/6/2005 12:00:00 AM |
Research advance in preservation technologies and biological principles for fresh cut fruits |
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| Pan Xin,Mao Linchun,Que Pei and Fang Xuehua.Research advance in preservation technologies and biological principles for fresh cut fruits[J].Transactions of the Chinese Society of Agricultural Engineering,2005,21(6):172-175. |
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| Authors: | Pan Xin Mao Linchun Que Pei and Fang Xuehua |
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| Abstract: | Fruit tissue is heavily damaged during fresh-cut processing, which induces a series of physiological disorders such as softening, browning and microbial infection. Rapid deterioration and short shelf-life are the major hurdle to the commercial marketing of fresh-cut fruit. This paper introduces physiological and biochemical characteristics and summarizes key biotechnologies for fresh-cut processed fruit to provide practical and theoretical basis for the development of fresh-cut fruit industry. |
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| Keywords: | black rice pericarp antioxidative substance extraction |
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