鲜切果蔬的加工工艺和保鲜技术

鲜切果蔬是指为消费者提供新鲜、方便的产品,加工鲜切果蔬包括清洗、去皮、切分、去心(核)、修整、包装等。鲜切果蔬的加工引起新陈代谢加快,从而导致果蔬腐败变质,加工时的机械损伤,增加呼吸强度和乙烯产量,伴随着影响色、香、味和营养价值的生化反应的加速。本文介绍了鲜切果蔬的加工工艺和保鲜技术的生产现状和应用研究情况。

The Processing Technology and Storage Technique of Fresh-cut Fruits and Vegetable

The fresh-cut fruits and vegetables are prepared and handled to maintaintherr fresh nature while providing convenience to the user. Producing the fresh and vegetables invovles cleaning, removing peel, cutting, removing pit, trimming, packing, and so on. The processing of the fresh-cut fruits and vegetables generally increases the rates of metabolic processes that cause deteriation of fresh products. The physical damage or wounding caused by preparation increases occur in rates of other biochemical reactions responsible for changes in color, flavor texture, and nutritional quality. This paper gives a review of the present situation, and the application of storage and processing technology of the fresh-cut fruits and vegetables.