摘要
豆芽是我国传统的大众蔬菜,具有良好的口感和较高的营养价值,但是采收后的豆芽在贮藏运输和销售过程中容易出现褐变、腐败等问题。本文对豆芽贮运过程中的保鲜技术工艺和操作要点进行了总结,旨在为豆芽的贮运保鲜提供参考。
Bean sprouts were traditional popular vegetables in China, and had good flavor taste and high nutritional value. But after harvest the bean sprouts were prone to infected by microbial organism and get browning. This paper comprehensively summaried the postharvest process and key technique of fresh bean sprouts during storage and transportation, which would supply reference for reducing postharvest loss of fresh bean sprouts.
出处
《保鲜与加工》
CAS
2013年第5期62-64,共3页
Storage and Process
基金
天津市科技小巨人成长计划(2011-XJR12091)
关键词
豆芽
保鲜技术
贮藏
bean sprouts
preservation technology
storage
