果蔬保鲜技术的研究进展  

Research Progress on Fresh Keeping Technology of Fruits and Vegetables

作　　者：李文欣 宋雪健 LI Wenxin;SONG Xuejian(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工》2022年第21期88-89,93,共3页Farm Products Processing

摘　　要：我国是果蔬生产大国,但每年采后运输及贮藏过程中造成的损失率极大。因此,为了降低果蔬的损失率,研究开发高效、环保、节能的保鲜方式极为重要。对果蔬保鲜技术(如气调保鲜、辐照保鲜等)进行了论述,并指出了其优缺点,旨在为果蔬保鲜技术的研究提供参考。China is a big country in the production of fruits and vegetables,but the annual loss rate caused by postharvest transportation and storage accounts for a large proportion.Therefore,in order to reduce the loss rate of fruits and vegetables,reduce economic losses,it is very important to research and develop efficient,environmental protection,energy-saving preservation methods.In this paper,the preservation technology of fruits and vegetables(such as modified atmosphere preservation,irradiation preservation,etc.)was discussed,and its advantages and disadvantages were pointed out,in order to provide reference for the research of preservation technology of fruits and vegetables.

关 键 词：果蔬 保鲜 气调 辐照 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]