Quality of fresh-cut produce

被引：229
|
作者：
Watada, AE [1 ]
Qi, L [1 ]
机构：
[1] ARS, Beltsville Agr Res Ctr, USDA, Beltsville, MD 20705 USA
来源：
POSTHARVEST BIOLOGY AND TECHNOLOGY | 1999年 / 15卷 / 03期
关键词：
fresh-cut; fruits; quality; vegetables;
D O I：
10.1016/S0925-5214(98)00085-4
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Fresh-cut fruits and vegetables are highly perishable due to damaged and exposed tissues and lack of protective skin. Disorders arising from processing can be minimized by the use of sharp cutting tools, enzymatic browning inhibitors, modified atmospheres and low temperatures. High quality can be maintained by selecting produce at proper maturity and controlling deterioration with low temperatures and modified atmospheres. By recognizing and controlling factors that have a deteriorative effect on quality, good quality fresh-cut product with sufficient shelf-life can be attained. (C) 1999 Published by Elsevier Science B.V. All rights reserved.
引用
收藏
页码：201 / 205
页数：5
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