1Hussein A. Odumeru J A, Ayanbadejo T. Effects of processing and packaging on vitamin C and β-carotene content of ready-to-use (RTU) vegetables [J]. Food Research International, 2000, 33: 131-136.
2Zanoni B, Pagliarini E, Foschino R. Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage [J]. Journal of the Science of Food and Agriculture, 2000, 80:2203-2208.
3Sharma SK, Le Maguer M. Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions[J]. Food Research International, 1996, 29: 309-315.
4Ferrando M, Spiess W E L. Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solution [J]. Journal of Food Engineering, 2001, 49: 115-127.
5Nieto A B, Salvatori D M. Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features [J]. Journal of Food Engineering, 2004, 61:269-278.
