Research Progress on Fresh-keeping Technology of Fresh-cut Vegetables

doi:10.11924/j.issn.1000-6850.2012-2340

Abstract

Abstract: Fresh-cut vegetables are very popular for their freshness, convenience and nutrition. However, there are many quality changes during their storage. In this paper, some problems such as browning, fruit softening and decay in their storage were summarized. This paper also analyzed the mechanism of changes in appearance quality, fruit nutrition and growth of microorganism. Some problems were concluded and put forward the problem-solving method. The research progress of some techniques in improving the quality of fresh-cut vegetables during their storage, such as cold sterilization, storage temperature control, MAP storage, using browning Inhibitors and preservatives, coating and packaging, cutting technology were reviewed. With the application of these techniques, the quality of fresh-cut vegetables during their storage will be ensured.

Lingchuan Meng. Research Progress on Fresh-keeping Technology of Fresh-cut Vegetables[J]. Chinese Agricultural Science Bulletin, 2013, 29(9): 190-196.

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