蔬菜保鲜技术与冷藏链  

Method and technology of preserving fresh vegetables

作　　者：谢晶[1] 刘晓丹[1] 徐世琼[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《制冷技术》2005年第1期6-9,共4页Chinese Journal of Refrigeration Technology

摘　　要：蔬菜在我们的日常饮食消费中占很大的比例,关系密切。蔬菜在贮藏过程中影响品质的因素即外界环境因素(温 度、湿度、气体成分等)、内在成分因素(各类化学成分),罗列蔬菜现行的一些保鲜技术,针对一些常见蔬菜的不同特性,提出在 保鲜过程中需要重视并有待解决的问题。此外,还讨论了一些新的保鲜方法、冷藏链技术、国内外的有关蔬菜质量检验的等级标 准和一些理化指标。Vegetables have a colse relatonship in our daily life. In this article, some influential aspects of keeping the quality of vegetables including external factors ( e. g. temperature, humidity, atmospheric ingredients etc. ) , and internal factors ( e. g. all kinds of chemical elements) were proposed. Meanvhile, methods and technology of preserving fresh vegetables, cold chain and indentifications criterions as well as the physical and chemical standards of the vegetables' quality were also mentioned.

关 键 词：保鲜技术 蔬菜 冷藏链技术 饮食消费 环境因素 贮藏过程 化学成分 保鲜方法 理化指标 等级标准 质量检验 国内外 

分 类 号：TB66[一般工业技术—制冷工程]