鲜切果品保鲜技术及其生物学原理研究进展  

Technology for extraction and separation of antioxidative substances from black rice pericarp

作　　者：潘炘[1] 茅林春[1] 阙斐[1] 方雪花[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《农业工程学报》2005年第6期172-175,共4页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：鲜切加工过程使果实组织严重受伤,造成生理紊乱、切面变色、组织变软和腐败微生物侵染,因此,鲜切果品的快速变质、货架寿命短是阻碍其商品化的最大障碍。本文针对鲜切果品的生理和生化变化特点,总结出果品鲜切加工的关键生物技术,目的是为鲜切果品产业化发展提供技术和理论依据。Fruit tissue is heavily damaged during fresh-cut processing, which induces a series of physiological disorders such as softening, browning and microbial infection. Rapid deterioration and short shelf-life are the major hurdle to the commercial marketing of fresh-cut fruit. This paper introduces physiological and biochemical characteristics and summarizes key biotechnologies for fresh-cut processed fruit to provide practical and theoretical basis for the development of fresh-cut fruit industry.

关 键 词：水果 鲜切加工 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]