摘要
本文分析了影响鲜切蔬菜品质的因素,介绍了鲜切蔬菜的低温、气调、冷杀菌、保鲜剂处理等保鲜方法,并综述了一些国内外其他鲜切蔬菜保鲜技术的研究。提出了该领域今后的发展趋势,为鲜切蔬菜的发展提供依据。
Factors which influenced quality of fresh-cut vegetables were analyzed in the paper. Many preservation methods of fresh-cut vegetables were introduced, such as low-temperature, modified atmosphere, cold sterilization and preservative preservation. Some research progresses related to the preservation methods of other fresh-cut vegetable products were also reviewed. At last, the trend of future development was proposed for fresh-cut vegetables storage and the basis for development of preservation technology was provided.
出处
《吉林农业科学》
CSCD
北大核心
2012年第1期61-64,共4页
Journal of Jilin Agricultural Sciences
基金
2010年上海市科委农业重点项目(10391900404)
上海市教育委员会重点学科建设项目(J50704)
关键词
鲜切蔬菜
保鲜方法
发展前景
Fresh-cut vegetables
Preservation methods
Prospect
