果蔬保鲜方法的研究进展

Advance in Preservation Methods for Fruits and Vegetables

导致果蔬腐败变质的主要原因包括微生物、生理和化学方面的败坏。阐述了低温冷藏保鲜法、气调保鲜法、减压保鲜法、保鲜剂保鲜法、电子技术保鲜法、辐照保鲜法、保水保鲜法等主要果蔬保鲜方法的保鲜条件及保鲜效果。在果蔬保鲜的实践中,一般综合采用多种保鲜法。

The main reasons causing fruits and vegetables to spoilage include microorganisms, physical and chemical aspects of the corruption. Low-temperature cold storage method, modified atmosphere method, vacuum preservation method, preservation method with preservatives, irradiation preservation method, water preservation method, preservation method combined with electronic technology, the conditions and effects of the main methods of preservation are described. In the practice of fresh-keeping for fruits and vegetables,usually a combination of different preservation methods are used.