本文主要介绍了果蔬保鲜原理，影响因素，当前的果蔬保鲜技术及今后保鲜技术发展趋势。
The paper has introduced the theory of keeping verdure of fruit and vegetable, the factors, the technology of keeping verdure today and the direction in the future.
本文对果蔬的生理特征、保鲜机理和保鲜技术进行了比较系统的研究。
The physiological characteristic, fresh keeping mechanism and fresh keeping technology of fruits and vegetables were systematically studied.
从鲜切果蔬生理生化反应、营养成分变化、微生物侵染等几个方面阐述了影响其品质的若干因素，对当前已实施的几种实用保鲜技术作了介绍。
The paper discusses the factors affecting the quality of fresh-cut fruits and vegetables from the aspects of physiological and biochemical reactions, nutrition changes and microbial infection.
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