| 低温在鲜切果蔬保鲜技术中研究进展 |
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| 引用本文： | 蒋国玲,孙志高,沈海亮,张银.低温在鲜切果蔬保鲜技术中研究进展[J].饮料工业,2011,14(1):15-17. |
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| 作者姓名： | 蒋国玲 孙志高 沈海亮 张银 |
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| 作者单位： | 1. 西南大学食品科学学院,重庆,400715
2. 中国农业科学院柑桔研究所,重庆,400712 |
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| 摘 要： | 介绍了影响鲜切果蔬品质的因素、鲜切果蔬贮藏过程中发生的不良变化以及国内外对于低温在鲜切果蔬保鲜中的作用机理研究进展。
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| 关 键 词： | 鲜切果蔬 低温 加工 |
Progress in research on role of low temperature in storage techniques for fresh-cut fruits and vegetables |
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| JIANG Guo-ling,SUN Zhi-gao,SHEN Hai-liang,ZHANG Yin.Progress in research on role of low temperature in storage techniques for fresh-cut fruits and vegetables[J].Beverage Industry,2011,14(1):15-17. |
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| Authors: | JIANG Guo-ling SUN Zhi-gao SHEN Hai-liang ZHANG Yin |
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| Affiliation: | JIANG Guo-ling1,SUN Zhi-gao2,SHEN Hai-liang1,ZHANG Yin1(1 College of Food Science,Sothwest University,Chongqing 400715,China,2 Citrus Research Institute,CAAS,Chongqing 400712,China) |
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| Abstract: | The factors in fluencing the quality of fresh-cut fruits and vegetables are introduced,and adverse changes occurring inthe storage of them described.In addition,the progress in research on the mechanism of action of low temperature in the storagete chniques for fresh-cut fruits and vegetables at home and abroad is presented. |
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| Keywords: | fresh-cut fruits and vegetables low temperature processing |
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