鲜切菜的品质变化及品质控制  

Quality Change and Quality Control of Fresh-cut Vegetables

作　　者：董红兵[1] 王辉亚[1] 李斌[2] 

机构地区：[1]武汉商学院,湖北武汉430056 [2]华中农业大学,湖北武汉430070

出　　处：《武汉商学院学报》2014年第6期91-93,共3页Journal of Wuhan Business University

基　　金：湖北省教育科学十二五规划重点课题(项目编号:2011A054)阶段性成果

摘　　要：本文阐述了鲜切菜的品质变化以及品质控制,从褐变、风味变化、失重变软、营养物质的损失、腐败变质等分析了品质变化的原因,并且从选料、加工工艺和保鲜技术等方面进行品质控制,最后展望了鲜切菜的发展前景。This paper expounds quality change and quality control of fresh-cut and analyzes the reasons of qual-ity change from such factors as brown stain, peculiar smell, weightless softening, loss of nutrients and microorganism. The quality control of fresh-cut vegetables can be done through selection of materials and processing and preservation technology. Finally, it looks ahead at the prospect of fresh-cut industry.

关 键 词：鲜切菜 品质变化 品质控制 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]