低温在鲜切果蔬保鲜技术中研究进展  

Progress in research on role of low temperature in storage techniques for fresh-cut fruits and vegetables

作　　者：蒋国玲[1] 孙志高[2] 沈海亮[1] 张银[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]中国农业科学院柑桔研究所,重庆400712

出　　处：《饮料工业》2011年第1期15-17,共3页Beverage Industry

摘　　要：介绍了影响鲜切果蔬品质的因素、鲜切果蔬贮藏过程中发生的不良变化以及国内外对于低温在鲜切果蔬保鲜中的作用机理研究进展。The factors in fluencing the quality of fresh-cut fruits and vegetables are introduced,and adverse changes occurring inthe storage of them described.In addition,the progress in research on the mechanism of action of low temperature in the storagete chniques for fresh-cut fruits and vegetables at home and abroad is presented.

关 键 词：鲜切果蔬 低温 加工 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]