鲜切果蔬的生理生化变化及其保鲜技术的研究进展

The Research Process of Physiological and Biochemical Changes and Preservation Methods of Fresh-cut Fruits and Vegetables

介绍了果蔬切割后酶促褐变、膜脂过氧化、伤乙烯的产生、呼吸作用及微生物变化等生理生化变化,以及保持鲜切果蔬品质的一些化学和物理方法。

We mainly discussed the physiological and biochemical changes of fresh-cut fruits and vegetables, include enzymatic browning, membrance lipid peroxidation, generating of wounding ethylene, respiration and microorganism changes; we also introduced some chemical and physical methods to keep the quality of fresh-cut fruits and vegetables.