购买
下载掌阅APP,畅读海量书库
立即打开
畅读海量书库
扫码下载掌阅APP

参考文献

[1] 张慜,刘倩.国内外果蔬保鲜技术及其发展趋势.食品与生物技术学报,2014,33(8):785.

[2] 王文哲,徐珊珊,梁青.鲜切花采后保鲜技术和养护方法.中国园艺文摘,2010(12):128.

[3] Nanos G D,Romani J.Respiratory metabolism of pear fruit and cultured cells exposed to hypocic atmospheres.Associated change in activities of key enzymes.J Amer Soc Hort Sci,1994,119(2):288.

[4] 刘慧.现代食品微生物学.北京:中国轻工业出版社,2004:508.

[5] Xu L.Use of ozone to improve the safety of fresh fruits and vegetables.J.Food Technology,1999,53(10):58.

[6] Kim J,Moreira R,Castell-Perez E.Simulation of pathogen inactivation in whole and fresh-cut cantaloupe(Cucumismelo)using electron beam treatment.J.Food Eng,2010,97(3):425.

[7] 尚郑,张宇,王萌,章程辉.40%乙烯利水剂催熟对香蕉品质的影响.热带农业科学,2014,34(6):48.

[8] 乔勇进,徐芹,方强,等.果蔬护色保鲜技术与商业化应用.农产品加工·学刊,2007(6):4.

[9] 熊兴耀,龙岳林,刘丽辉.切花保鲜实用技术.长沙:湖南科学技术出版社,1999.

[10] Cabezas-Serrano A B,Amodio M L,Colelli G.Effect of solution pH of cysteine-based pre-treatments to prevent browning of fresh-cut artichokes.Postharvest Biol Tech,2013,75:17.

[11] 张爱芹,王保民,任萌圃.切花采后生理与技术研究进展.种子,2006,25(7):63.

[12] 焦中高,刘杰超,王思新.甜樱桃采后生理与贮藏保鲜.果树学报,2003,20(6):498.

[13] 王俊宁,饶景萍,任小林,等.切割果蔬加工与贮藏的研究进展.西北农林科技大学学报,2002,30(1):141.

[14] 陈海光,姚青.切片马铃薯护色及涂膜保鲜.食品与机械,2004,20(3):20. Nec5isl7IDDigepC9Xniu9yRnHpi/rxG64ETmvM1nE9KC5A3rlnatbuAj09z6LLA

点击中间区域
呼出菜单
上一章
目录
下一章
×