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

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.

Cite this article

YANG Xiao-zhe et al . Progress in physiological and biochemical change and fresh-keeping technique of fresh-cut lettuce#br#[J]. Food and Fermentation Industries, 2018 , 44(2) : 278 . DOI: 10.13995/j.cnki.11-1802/ts.014867

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