三大保鲜技术在蔬菜贮藏中的应用研究进展  

The Research Progress of Three Fresh Preservation Technologies in Vegetable Storage

作　　者：马玉芳[1] 李秋荣[2,3,4] 

机构地区：[1]青海省湟中县农业技术推广中心,青海湟中811600 [2]青海省农林科学院,青海西宁810016 [3]农业部西宁作物有害生物科学观测实验站,青海西宁810016 [4]青海省农业有害生物综合治理重点实验室,青海西宁810016

出　　处：《青海农林科技》2016年第3期53-57,95,共6页Science and Technology of Qinghai Agriculture and Forestry

摘　　要：本文阐述了低温冷藏、气调贮藏和冰温保鲜三种重要的物理贮藏保鲜技术的原理、国内外对这三大重要技术的研究及其在蔬菜保鲜中的应用进展,就其发展中存在的主要问题,分别提出了针对性的建议,最后对它们在我国的应用前景进行了分析与展望。The principles and research advances of Low Temperature Storage,Controlled Atmosphere Storage and Controlled Freezing Point Techniques in vegetable fresh preservation were introduced. Some relevant advices about the problems existing in their development were proposed. Finally,prospect and potential improvements of these technologies in China were expected.

关 键 词：蔬菜 低温冷藏 气调贮藏 冰温保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]