减压短期处理技术在鲜切菜保鲜上的应用效果及市场前景  

Application Effects and Market Prospect of Hypobaric Short-term Treatment Technology on Fresh-cut Vegetables' Preservation

作　　者：郑先章 熊伟勇 陈文高 葛锦芳 

机构地区：[1]上海善如水保鲜科技有限公司,201108

出　　处：《长江蔬菜》2014年第24期69-73,共5页Journal of Changjiang Vegetables

摘　　要：减压冷藏短期处理技术是对减压冷藏贮运长期保鲜技术的创新应用。若干试验结果表明,生鲜蔬菜仅经减压短期处理后再洗切加工成鲜切菜,就可延长冷藏保鲜期、高温环境冷链断链保鲜期、延缓切面褐变以及抑制品质迅速劣变。该技术可为延伸现存冷链末端、破解生鲜电商最后一公里难题以及生鲜宅配发展瓶颈提供简单易行的解决方案,将具有广阔的市场前景。The hypobaric short-term cold storage technology was an innovation application of long -term preservation technology. The results of many tests indicated that, processed by hypobaric short-term treatment and then cleaned, could prolong the fresh -cut vegetables＇ cold storage period and preservation period which cold chain was broken in higher temperature environment, and could delay browning of section and quality turning bad. The technology could provide an easy solution for solving problem of fresh food e-business and development bottle-neck of fresh food delivery to house, so, it will have a broad market prospect.

关 键 词：鲜切菜保鲜 减压短期处理 生鲜电商 生鲜宅配 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]