鲜切生菜发展现状及保鲜技术研究进展  

The Development Status of Fresh-cut Lettuce and Study in Fresh Preserving Techniques for Fruits and Vegetables

作　　者：鲁丽莎[1,2] 张俊芳[1] 王海宏[1] 乔勇进[1] 

机构地区：[1]上海市农业科学院,上海201403 [2]上海理工大学医疗器械与食品学院,上海200093

出　　处：《滨州学院学报》2011年第3期87-92,共6页Journal of Binzhou University

基　　金：上海市科技兴农重点项目(沪农科攻字(2007)第9-1号);上海市国际合作项目(073907003)

摘　　要：鲜切果蔬作为一种"快捷、健康、营养、安全"的消费食品,正在成为现代生活的一部分.在对鲜切生菜发展、营养价值及主要采后保鲜加工技术问题等进行研究的基础上,综合分析前人研究成果,结合鲜切实践过程提出了鲜切生菜保鲜技术,为鲜切果蔬业的健康发展提供技术借鉴.Fresh-cut fruit ＆ vegetable are becoming a part of modern lives, as one of ＂fast, healthy, nourish and safe＂ food. Fresh preserving techniques of fresh-cut lettuce are put forward for reference of development of fresh-cut fruit ＆ vegetable in this paper,by synthetically analyzing former research achievement and fresh-cut practice,in the base of research in development,nourishing value and main freshing preserving and processing problems of flesh-cut lettuce.

关 键 词：鲜切生菜 保鲜技术 果蔬 营养品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]