1[1]Alley, E. Watada, Ling Qi. Quality of fresh cut produce. PostharvestBiol. Technol.,1999(15) :201 ～205.
2[2]I. T. Agar, R. Massenatinai, B. Hess.Postharvest CO2 and ethyleneproduction and quality maintenance of fresh cut kiwifruit slices. J. FoodSci., 1999 (64): 433 ～ 440.
3[3]Ahvenainen, R. New approaches in improving the shelf life of minimallyprocessed fruit and vegetables. Trends Food Technol., 1996(7): 179～ 187.
4[4]Hofmann, G. A. Deactivation of microorganisms by an oscillating magnetic. U. S. Patent4524079.
5[5]Goms, M. R. A. Effect of high - pressure treatment on the activity of somepolyphenoloxidases. Food Chem. , 1996,56( 1 ): 1 ～5.
6[6]Seyderheim, I. , Bogusiawski, S.. Pressure induced inactivation ofselected food enzymes. J. Food Sci., 1996(61 ) :308～310.
7[7]Qin, B. L., Pothakamury, U. R.. Food pesteurization using high- intensitypulsed electric fields. Food Technol. , 1995,49( 12 ): 55～60.
8[8]Pothakamuty, U. T. Magnetic - field inactivation of microorganisms andgeneration of biological changes. Food Technol. , 1993,47(12):85～93.
9[9]Reves, V. G.. Improved preservation systems for mininally processedvegetables.Food Australia. , 1996,48 ( 2 ): 87 ～ 90.
10[10]Guibuz g., Chang Y Lee. Color of minimally processed potatoes affectedby modified atmosphere packaging and antibrowning agents. J. Food Sci. , 1997 (62): 572～ 575.
