鲜切果蔬加工品质的影响因素及解决方法

The Influencing Factors of Processing Quality of Fresh-cut Fruits and Vegetables and its Solution

对引起鲜切果蔬质量变化的原因及对其加工贮存过程中的生理生化、微生物及营养变化进行了讨论,并针对鲜切果蔬质量变化的原因,提出控制鲜切果蔬产品质量及延长其货架期的方法。以期能为鲜切果蔬的工业化生产发展提供理论参考。

On the purpose to analyze the reason which causes the change of quality of fresh - cut fruits and vegetables, and to recount the physiological and biochemical changes fresh - cut fruits and vegetables, and also the variations of microorganism , the occurrence of brown and degradation of nutrition during the process of storage. Moreover , it proposed the measures to be taken to control quality and prolong the shelf life of fresh - cut fruits and vegetables. The information would be hopeful to be referrenee for the developrnent of fresh - cut production.