摘要
鲜切果蔬发展前景十分广阔。本文从伤呼吸和伤乙烯的产生、酶促褐变、细胞壁及膜组分降解等方面介绍了由鲜切引起果蔬的一系列生理生化反应,并总结了低温加工贮运、防腐保鲜剂、气调处理以及可食性涂膜等控制鲜切果蔬不良变化的方法,旨在为后续研究鲜切果蔬理论提供参考。
The industry of fresh-cut fruits and vegetables has good prospects. In this paper,the development of wounding ethylene and respiration, enzymatic browning, degradation of cell wall and membrane components of fresh-cut fruits and vegetables were reviewed. Moreover, some effective controlling methods, such as lowtemperature processing, storage and transport, preservative agent, controlled atmosphere and edible coatings were introduced.The major role of this paper is to provide some conferences for the subsequent study on fresh-cut fruits and vegetables.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期338-341,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(30771508
30671458)
辽宁省教育厅高等学校科研基金资助项目(2005L057)
关键词
鲜切果蔬
生理生化变化
调控方法
fresh- cut fruits and vegetables
physio- biochemical changes
controlling methods
