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硫处理在果蔬保藏加工中的利与弊 被引量：3

Application of Sulphur Treatment in the Preservation and Processing of Fruit and Vegetable
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摘要 综述了硫处理技术在果蔬贮藏与加工过程中的作用与优势,讨论了硫处理技术存在的问题。 The application of sulphur treatment in preserving and processing of fruit and vegetable were summarized,and its advantages and problems were discussed.
作者 许洪铭 龚倩云
机构地区 西南大学食品科学学院
出处 《农产品加工（下）》 2010年第4期71-72,共2页 Farm Products Processing
关键词 硫处理 果蔬 贮藏 加工 sulphur processing fruit and vegetable preservation processing
分类号 TS225.1 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献6

二级参考文献20

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共引文献26

同被引文献46

  • 1余以刚,黄伟,刘志坚,黎乔安.熏硫处理荔枝贮藏过程中二氧化硫残留研究[J].食品科学,2004,25(11):311-313. 被引量：12
  • 2李洁,王清章.莲藕保鲜方法的研究[J].中国畜产与食品,2000,7(2):78-80. 被引量：4
  • 3张长贵,董加宝,王祯旭,谢伍容.莲藕的营养保健功能及其开发利用[J].中国食物与营养,2006,12(1):22-24. 被引量：78
  • 4刘学铭,肖更生,陈卫东.当前我国果脯蜜饯行业存在的问题与对策[J].现代食品科技,2006,22(2):199-201. 被引量：24
  • 5Vaughn K C,Lax A R,Duke S O.Polyphenol oxidase:the chloroplast oxidase with no established function[J].Physiologia Plantarum,1988,72(3):659-665.
  • 6Gómez-López V M,Ragaert P,Ryckeboer J,et al.Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidizing water and stored under equilibrium modified atmosphere[J].International Journal of Food Microbiology,2007,117(1):91-98.
  • 7Koukounaras A,Diamantidis G,Sfakiotakis E.The effect of heat treatment on quality retention of fresh-cut peach[J].Postharvest Biology and Technology,2008,48(1):30-36.
  • 8Abreu M,Beiro-da-Costa S,Goncalves E M,et al.Use of mild heat pre-treatments for quality retention of fresh-cut‘Rocha’pear[J]Postharvest Biologyand Technology,2003,30(2):153-160.
  • 9Zhang Likui,Lu Zhaoxin,Yu Zhifang,et al.Preservation of fresh-cut celery by treatment of ozonated water[J].Food Control,2005,16(3):279-283.
  • 10Paull R E,Reyes M E Q,Reyes M U.Sulfite residues on litchi fruit treated with sulfur dioxide[J].Postharvest Biology and Technology,1998,14(2):229-233.

引证文献3

二级引证文献8

农产品加工（下）
2010年 第4期

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