鲜切莴苣生理生化变化及其保鲜技术的研究进展

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  • 1(大连理工大学生命科学与技术学院,辽宁 大连,116024) 2(大连民族大学生命科学学院,辽宁 大连,116600) 3(生物技术与资源利用教育部重点实验室,辽宁 大连,116600)
杨晓哲(1994— ),女,在读硕士,研究方向:食品质量与安全。E-mail:1013597273@qq.com

网络出版日期: 2018-03-19

基金资助

国家重点研发计划项目(2016YFD0400903)、国家自然科学基金(31471923)、国家“十二五”科技支撑计划项目(2012BAD38B05)

Progress in physiological and biochemical change and fresh-keeping technique of fresh-cut lettuce#br#

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  • 1(College of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024,China)  2(College of Life Science,Dalian Nationalities University,Dalian 116600,China)   3(Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Dalian 116600,China)

Online published: 2018-03-19

摘要

莴苣是一种以沙拉等方式鲜食的大众化蔬菜。鲜切莴苣是指新鲜莴苣经清洗、加工、包装等过程,再经冷藏运输进入市场的即食产品。该文基于近几年国内外有关鲜切莴苣的研究,分析莴苣加工后的品质变化,并总结了鲜切莴苣物理、化学和生物保鲜技术的研究现状,旨在为鲜切莴苣尤其是鲜切蔬菜保鲜技术的研究提供理论参考。

本文引用格式

杨晓哲 , 胡文忠 , 姜爱丽 , 等 . 鲜切莴苣生理生化变化及其保鲜技术的研究进展[J]. 食品与发酵工业, 2018 , 44(2) : 278 . DOI: 10.13995/j.cnki.11-1802/ts.014867

Abstract

 Lettuce is a table of popular vegetables such as salad. Fresh-cut lettuce is fresh lettuce by cleaning, processing, packaging and other processes, then transported to the market by refrigerated as ready-to-eat products. This paper is based on the recent studies of fresh-cut lettuce at home and abroad in recent years, the quality changes of lettuce after processing were analyzed, the research status of physical, chemical and biological preservation techniques was summarized. The aim was to provide theoretical references for the fresh-keeping technology of fresh-cut lettuce, especially fresh-cut vegetables.
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