| 王颖荣，谢晶.采后蔬菜保鲜技术研究进展[J].广东农业科学,2014,41(19):107-111 |
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采后蔬菜保鲜技术研究进展 |
| Research advances in preservation technology of postharvest vegetables |
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| DOI： |
| 中文关键词: 采后蔬菜 物理 化学 生物 保鲜技术 |
| 英文关键词: postharvest vegetables physical chemical biological preservation technology |
| 基金项目:国家农业成果转化资金项目（2013GB2C000156）；上海绿叶菜产业技术体系 |
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| 中文摘要: |
| 蔬菜是人们日常饮食中必不可少的食物之一，但是其组织结构和生理特性使其容易发生腐败变质，因此采后蔬菜的保鲜效果对后期的贮藏加工十分重要。结合国内外研究进展，从物理保鲜技术、化学保鲜技术、生物保鲜技术3 个方面对采后蔬菜的保鲜方法进行综述，同时指出目前国内蔬菜保鲜中存在的一些问题，并对未来采后蔬菜的保鲜技术进行展望。 |
| 英文摘要: |
| Vegetable is a kind of necessary food in people diet. Its quality is easy to decrease after postharvest due to
its organization structure and physiological characteristics. Preservation effect of postharvest vegetable is very important for vegetable preservation and processing. In this paper, overseas and domestic researches are reviewed, and the current preservation technologies of postharvest vegetables are divided into three categories, including physical method, chemical method and biological method. Meanwhile, some questions are also mentioned in domestic preservation of vegetables.Finally, prospects of preservation technologies of vegetables are proposed. |
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