1Gomy J R, Hess-Pierce B and Kader A A. Quality changes in fresh-cut peach and nectarine slices as affected by cultivar, storage atmosphere and chemical treatments [M]. J. Food Sci. 1999, 64:429 - 432.
6Bradford M N. A rapid and sensitive method for the quantitation of microgram quantifies of protein using the principle of protein-dye binding [J]. Annal Biochem, 1976, 72, 248-25.
7[10]Farkas J, Saray T, Mohacsi C F, et al.Adv Food Sci, 1997, 19: 111～ 119
8[11]Hagenmaitr R D, Baker R A.J Food Sci, 1997, 63: 162～ 164
9[12]Jacxsens L, Devlieghere F, Debevere J P. Predictive modeling for packaping design: equilibrium modified atmosphere packages of fresh- cut vegetables subjected to a simulated distribution chain. International Journal of Food Microbiology, 2002,73(2/3): 33l～ 341
10[13]Pirovani ME, Guemes DR, Piagnetini AM. Predictive models for available chlorine depletion and total microbial count reduction during washing of fresh- cut spinach. Journal of Food Science, 2001,66(6): 860～ 864
