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由于切割过程中乙烯的产生,呼吸作用以及酶促及非酶促褐变,组织软化及损失等,鲜切水果比完整的水果更易腐烂,货架寿命更短。由于褐变,液体积累,异味物质的形成和微生物的形成等,鲜切水果的货架期一般只有2~3天。氩气和氮气是气调包装(MAP)中最常使用的两种气体,很多研究都已经证明这两种气体在减少微生物生长及提高鲜切农产品品质方面的效果。中国江南大学食品科技学院的研究人员研究了
Due to ethylene production during respiration, respiration, enzymatic and non-enzymatic browning, tissue softening and loss, fresh-cut fruits are more perishable than intact fruits and have a shorter shelf life. Due to browning, liquid accumulation, the formation of odor substances and the formation of microorganisms, the shelf life of freshly cut fruits is generally only 2 to 3 days. Argon and nitrogen are the two most commonly used gases in Modified Atmosphere Packaging (MAP) and many studies have demonstrated the effectiveness of these two gases in reducing microbial growth and enhancing the quality of freshly cut agricultural products. Researchers at the Institute of Food Science and Technology at Jiangnan University in China studied