鲜切菜的品质变化及品质控制

Quality Change and Quality Control of Fresh-cut Vegetables

本文阐述了鲜切菜的品质变化以及品质控制,从褐变、风味变化、失重变软、营养物质的损失、腐败变质等分析了品质变化的原因,并且从选料、加工工艺和保鲜技术等方面进行品质控制,最后展望了鲜切菜的发展前景。

This paper expounds quality change and quality control of fresh-cut and analyzes the reasons of qual-ity change from such factors as brown stain, peculiar smell, weightless softening, loss of nutrients and microorganism. The quality control of fresh-cut vegetables can be done through selection of materials and processing and preservation technology. Finally, it looks ahead at the prospect of fresh-cut industry.