果蔬采后预冷若干问题浅析  

The Precooling Concept and Analysis of Several Problems on Postharvest Fruit and Vegetable

作　　者：王文生[1] 陈存坤[1] 于晋泽[1] 纪海鹏[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心 天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《中国果菜》2014年第12期1-4,共4页China Fruit & Vegetable

基　　金：2013农业部公益性行业科研专项(201303075);"十二五"农村领域国家科技计划课题(863)(2012AA101606-02);天津农业科学院院长基金项目(13007);天津农业科学院院长基金项目(14004);2013年天津科技创新体系及平台建设计划项目(12TXGCCX00400)

摘　　要：本文在阐述果蔬采后预冷概念以及生产实践现状,对压差预冷、真空预冷、冷水预冷和普通冷库预冷进行了概括比较与分析,提出在我国目前的经济技术及果蔬采后预冷的现状下,应率先普及易腐难藏果蔬的预冷,综合考虑预冷设施的选择。Based on the extension and characteristics described in fruits and vegetables postharvest precooling concept and their production practice of precooling on the definition, the pressure difference precooling, vacuum precooling, cold water precooling and common cold storage precooling were generally compared and analyzed. We concluded that precooling on perishable fruits and vegetables should be the first to popularize. Under current situation in China＇s economic technology and fruit after harvest precooling, the precooling facility should be fully considered.

关 键 词：果蔬 预冷 问题 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]