| 鲜切生菜质量安全研究进展 |
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| 引用本文： | 张学杰,叶志华. 鲜切生菜质量安全研究进展[J]. 食品科学, 2010, 31(19): 399-404. DOI: 10.7506/spkx1002-6630-201019088 |
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| 作者姓名： | 张学杰 叶志华 |
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| 作者单位： | 1.中国农业科学院蔬菜花卉研究所 2.中国农业科学院农业质量标准与检测技术研究所 |
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| 摘 要： | 鉴于鲜切生菜的质量安全直接关系到消费者的健康，本文通过介绍鲜切生菜加工和贮运过程中存在的主要质量安全问题，着重表述化学、物理及联合杀菌研究，褐变及营养素控制及质量安全预测模型研究，提出今后的研究方向与思路，以期能为我国鲜切生菜质量安全控制研究与应用提供参考。
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| 关 键 词： | 鲜切生菜 质量 安全 |
| 收稿时间： | 2010-04-16 |
Research Progress in Quality and Safety of Fresh Cut Lettuce |
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| ZHANG Xue-jie,YE Zhi-hua. Research Progress in Quality and Safety of Fresh Cut Lettuce[J]. Food Science, 2010, 31(19): 399-404. DOI: 10.7506/spkx1002-6630-201019088 |
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| Authors: | ZHANG Xue-jie YE Zhi-hua |
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| Affiliation: | (1. Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China；2. Institute of QualityStandards and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China) |
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| Abstract: | In recent years, due to the increasing consumption of fresh cut lettuce products, quality and safety are becoming a major issue to human health. Major problems involved in quality and safety of fresh cut lettuce are introduced and research progress from processing to storage involved in chemicals, physical or combinatorial disinfections, browning control and nutrients loss and predicted models on quality and safety are also discussed in this paper. Further research directions are also proposed, which will provide a theoretical reference for future research and application in quality and safety control of fresh cut lettuce. |
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| Keywords: | fresh cut lettuce quality safety |
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