| 果蔬保鲜方法的研究进展 |
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| 引用本文： | 汪国超,徐伟民,张 麟. 果蔬保鲜方法的研究进展[J]. 包装学报, 2011, 3(4): 57-61 |
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| 作者姓名： | 汪国超 徐伟民 张 麟 |
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| 作者单位： | 武汉工业学院机械工程学院,湖北武汉,430023 |
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| 摘 要： | 导致果蔬腐败变质的主要原因包括微生物、生理和化学方面的败坏。阐述了低温冷藏保鲜法、气调保鲜法、减压保鲜法、保鲜剂保鲜法、电子技术保鲜法、辐照保鲜法、保水保鲜法等主要果蔬保鲜方法的保鲜条件及保鲜效果。在果蔬保鲜的实践中，一般综合采用多种保鲜法。
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| 关 键 词： | 果蔬保鲜 保鲜方法 低温冷藏 |
| 收稿时间： | 2011-06-02 |
Advance in Preservation Methods for Fruits and Vegetables |
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| Wang Guochao,Xu Weimin and Zhang Lin. Advance in Preservation Methods for Fruits and Vegetables[J]. Packaging Journal, 2011, 3(4): 57-61 |
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| Authors: | Wang Guochao Xu Weimin Zhang Lin |
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| Affiliation: | School of Mechanical Engineering, Wuhan Polytechnic University;School of Mechanical Engineering, Wuhan Polytechnic University;School of Mechanical Engineering, Wuhan Polytechnic University |
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| Abstract: | The main reasons causing fruits and vegetables to spoilage include microorganisms, physical and chemical aspects of the corruption. Low-temperature cold storage method, modified atmosphere method, vacuum preservation method, preservation method with preservatives, irradiation preservation method, water preservation method, preservation method combined with electronic technology, the conditions and effects of the main methods of preservation are described. In the practice of fresh-keeping for fruits and vegetables,usually a combination of different preservation methods are used. |
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| Keywords: | fruits and vegetables preservation preservation methods low-temperature cold storage |
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