国内鲜切果蔬包装的研究现状  

Domestic research status of packaging of fresh-cut fruit and vegetables

作　　者：刘程惠[1,2] 胡文忠[1,2] 王艳颖[1,2] 田密霞[1,2] 姜爱丽[1,2] 

机构地区：[1]生物技术与资源利用国家民委一教育部重点实验室,辽宁大连116600 [2]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2010年第12期386-388,392,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30771508、30972038/C110601)

摘　　要：包装是保持鲜切果蔬外观品质、质地品质、营养品质和风味品质的重要生产环节。本文简述了鲜切果蔬品质的变化,概述了适用于鲜切果蔬的包装材料,并对抑制鲜切果蔬不良生理变化的包装方法进行了介绍。Packaging is one of the important production processes to maintain the appearance of fresh-cut fruit and vegetable quality,texture quality,flavor quality and nutritional quality.This paper briefly reviewed the changes of fresh-cut fruit and vegetables quality,summarized the applicable packaging materials in fresh-cut fruits and vegetables.And inhibition of adverse physiological changes of fresh-cut fruit and vegetable packaging methods were introduced.

关 键 词：鲜切果蔬 包装材料 包装技术 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]