果蔬食品脱绿失脆的原因及其控制方法  

CAUSES OF FRUIT AND VEGETABLE LOSING GREEN AND BRITTLENESS AS WELL AS CONTROLLING MEASURES

作　　者：戴桂芝[1] 

机构地区：[1]聊城大学农学院食品科学系,252000

出　　处：《食品研究与开发》2004年第5期87-89,共3页Food Research and Development

摘　　要：主要阐述了果蔬及其加工产品脱绿护绿与失脆保脆的原理及果蔬采后发不良变化的原因,并提出了相应的护绿、保脆比较具体的方法。Fruit and vegetable as well as its'process products' of losing and protecting green, losing and protecting brittlenss, and the cause of bad changes of fruit and vegetable after collected are mainly elaborated in the article. And some fairly specific measures of protecting green and brittleness are given in this article.

关 键 词：果蔬 保脆 护绿 食品 控制方法 加工产品 采后 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]