摘要
鲜切水果是国外新兴的水果加工制品,具有新鲜、营养、方便等特点,市场前景广阔。本文介绍了鲜切水果生理生化变化特点、加工工艺流程,从温度、微生物、营养物质流失等方面分析了影响鲜切水果品质的若干因素以及各种保鲜技术措施,综述了国内外鲜切水果加工与保鲜研究现状与发展趋势。
Fresh-cut fruits is a new kind of processing products of fruits abroad,with the characteristics of freshness,nutrition and convenience,which has a good market prospect. Combining physiological and biochemical changes,processing and preservation,influencing factors of quality of fresh-cut fruits and vegetables included temperature,microorganism and loss of nutrients were analyzed,the paper outlined the present condition and developing trend of fresh-cut fruits in home and abroad.
作者
王晓东
WANG Xiao-dong(Qinghai Productivity Promotion Center,Xining Qinghai 810001,China)
出处
《青海农林科技》
2017年第4期53-57,共5页
Science and Technology of Qinghai Agriculture and Forestry
关键词
鲜切水果
加工工艺
保鲜技术
研究进展
Fresh-cut fruits
Processing techniques
Preservation techniques
Research progress
