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《Food and Fermentation Industries》 2009-05
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The Research Process of Physiological and Biochemical Changes and Preservation Methods of Fresh-cut Fruits and Vegetables

Tian Mixia,Hu Wenzhong,Wang Yanying,Jiang Aili,Fan Shengdi(Key Laboratory of Biotechnology & Bioresources Utilization,The State Ethnic Affairs Commission-Ministry of Education,College of Life Science,Dalian Nationalities University,Dalian 116600,China)  
We mainly discussed the physiological and biochemical changes of fresh-cut fruits and vegetables,include enzymatic browning,membrance lipid peroxidation,generating of wounding ethylene,respiration and microorganism changes;we also introduced some chemical and physical methods to keep the quality of fresh-cut fruits and vegetables.
【Fund】: 国家自然科学基金资助项目(30671458)
【CateGory Index】: TS255.3
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