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《Journal of Food Science and Technology》 2017-06
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Effects of Processing Technologies on Quality of Fresh-Cut Vegetables

WANG Dan;MA Yue;ZHANG Chao;WANG Yubin;ZHAO Xiaoyan;Beijing Vegetable Research Center/Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing , Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture,Beijing Academy of Agriculture and Forestry Science;  
Fresh-cut vegetables have obtained more and more attentions due to the qualities of freshness,nutrition,and convenience. Development of fresh cut vegetables in China is later than developed countries. Fresh cut vegetables' industries were concentrated in the aera of raw materials production,key sales area,and the aera with convenient transportation while there is less in other small cities. Therefore,it has a huge market space. However,cutting processing led to cellular damage in tissues which caused microbial growth and a series of complex physiological and biochemical reactions,thus seriously affecting the shelf life of fresh-cut vegetables. Discussed with the aspects of treatment methods,processing equipment and key technologies of fresh cut vegetables in China and abroad,the effects of main processing procedures of fresh cut vegetables,such as segmentation,cleaning,dehydration,and packaging technology on quality were reviewed in this paper. Furthermore,the main developing direction was put forward which will provide theoretical and technical supports for fresh-cut vegetables industry.
【Fund】: 现代农业产业技术体系建设专项资金资助项目(CARS-25);; 北京市农林科学院科技创新能力建设专项(KJCX20170205)
【CateGory Index】: TS255.36
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