荷兰豆的贮藏保鲜技术  

The Preservation Technology of Pisum Sativum

作　　者：王丽[1] 郑大宇[1] 李杰[1] 张楠楠[1] Wang Li Zheng Dayu Li jie Zhang Nannan(Harbin University of Commerce Heilongjiang Province Harbin, 150028)

机构地区：[1]哈尔滨商业大学

出　　处：《冷藏技术》2016年第4期53-58,共6页Journal of Refrigeration Technology

摘　　要：本文介绍了荷兰豆的贮藏特性和影响贮藏效果的因素，详细介绍了各种物理保鲜贮藏、化学保鲜贮藏和生物保鲜贮藏技术的原理和特点。最后分析了荷兰豆保鲜贮藏的发展趋势。The storage characteristics of and the factors of affecting the storage for Pisum sativum were introduced. The principles and characteristics of various physical preservations, chemical preservations and biological preservations were introduced in detail. At last, the development trend of Pisum sativum preservation was analyzed.

关 键 词：荷兰豆 贮藏 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]