| 鲜切果蔬保鲜技术的研究进展 |
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| 引用本文： | 李超,冯志宏,陈会燕,王春生.鲜切果蔬保鲜技术的研究进展[J].保鲜与加工,2010,10(1):3-6. |
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| 作者姓名： | 李超 冯志宏 陈会燕 王春生 |
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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,太原,030031;山西省农业科学院农产品贮藏保鲜研究所,太原,030031;山西省农业科学院农产品贮藏保鲜研究所,太原,030031;山西省农业科学院农产品贮藏保鲜研究所,太原,030031 |
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| 摘 要： | 从温度、微生物、营养物质流失等方面分析了影响鲜切果蔬品质的若干因素，概述了目前国内外鲜切果蔬物理保鲜技术、化学保鲜技术、生物保鲜技术的研究进展。
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| 关 键 词： | 鲜切果蔬 品质 褐变 保鲜技术 |
Research Progress on Storage Technique of Fresh-cut Fruits and Vegetables |
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| LI Chao,FENG Zhi-hong,CHEN Hui-yan,WANG Chun-sheng.Research Progress on Storage Technique of Fresh-cut Fruits and Vegetables[J].Storage & Process,2010,10(1):3-6. |
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| Authors: | LI Chao FENG Zhi-hong CHEN Hui-yan WANG Chun-sheng |
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| Institution: | Institute of Farm Product Storage and Fresh-keeping;Shanxi Academy of Agriculture Science;Taiyuan 030031;China |
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| Abstract: | In this paper,influencing factors of quality of fresh-cut fruits and vegetables included temperature, microorganism and loss of nutrients were analyzed. The research progress on which were physical storage technologies, chemical storage technologies and biological storage techniques of fresh-cut fruits and vegetables at home and abroad have been expatiated. |
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| Keywords: | fresh-cut fruits and vegetables quality browning preservation techniques |
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