摘要
介绍了鲜切果蔬的概念、历史、优点、加工工艺及操作技术要点,概述了不同鲜切条件对果蔬生理生化及品质的影响,加工与保鲜过程中微生物污染,褐变机理及营养成分变化等,提出了防止褐变发生及延长保鲜期的具体方法,并探讨了果蔬鲜切和保鲜现状及发展趋势。
The concept, history, advantage, processing procedure and key operations of minimally processed fruits and vegetables were briefly introduced in this article. The effect of various factors on physiological, biochemical, qualitive and microbial changes, browning mechanism were also summarized. The methods of controlling browning and extensing shelf life of the product were outlined, and the future development of the product was prospected.
出处
《农产品加工（下）》
2009年第8期45-47,94,共4页
Farm Products Processing
关键词
果蔬
鲜切
加工
保鲜
fruits and vegetables
minimally processed
processing
freshness keeping
