叶类蔬菜贮藏中品质变化评价指标及其分析方法的研究进展  

Advances in Evaluation Indices and Analysis Methods of Quality Changes in Leaf Vegetable during Storage

作　　者：李娇洋 杨帆 包斌[1,2] LI Jiao-yang1,2 , YANG Fan3 , BAO Bin1,2(1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2.Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; 3.Inner Mongolia Ordos Ecological Environment Vocational Academy, Eerduosi 014300, Chin)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海冷链装备性能与节能评价专业技术服务平台,上海201306 [3]内蒙古鄂尔多斯市生态环境职业学院,内蒙古鄂尔多斯014300

出　　处：《食品工业科技》2018年第15期334-340,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(81502955);上海市科技创新行动计划(15410722500)

摘　　要：本文旨在分析叶菜贮藏过程中品质变化的评价指标,包括生理变化指标、营养品质变化指标以及其他常见指标,对近年来叶菜贮藏过程中评价指标的分析方法进行了综述,对同一指标不同方法的适用范围、优缺点、分析条件进行了总结。The evaluation indices for quality changes in leafy vegetables during storage were analyzed, including indicators for assessing physiological changes, nutritional quality changes, and other common indicators. This paper reviewed the analysis methods of the indices used for leafy vegetables in recent years. Moreover, the advantages, disadvantages, the scope of application, analytical conditions of different methods for the same index were summarized.

关 键 词：叶类蔬菜 贮藏品质 评价指标 分析方法 

分 类 号：TS201.1[轻工技术与工程—食品科学]