国内外鲜切蔬菜的质量安全防控体系比较研究

Comparative Study on Quality Safety Prevention and Control System of Fresh-cut Vegetables at Home and Abroad

鲜切蔬菜以其新鲜、方便、营养、无公害等特点,近年来的消费量增加很快。但鲜切蔬菜极易出现质量问题,如酶促褐变、微生物污染等,贮藏期短,因此本文就国内外有关鲜切蔬菜的质量安全的防控措施进行了比较研究。

Freesh-cut vegetable has many better characters such as freshness, convenient, nutrition, free pollution and so on, which has been accepted by more and more consumers. However, fresh-cut vegetables are easy to deteriorate, due to enzymatic browning, microbiological contamination, and consequently have short shelf life. Therefore, the present work describes the detailed comparison of the measures taken at home and abroad to control the quality and safety of fresh-cut vegetables.