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.
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。
Some physiological and biochemical changes of fresh-cut apples coated with edible film were determined.
利用可食性膜处理鲜切苹果，观测贮藏期间鲜切苹果主要生理生化指标和品质的变化。
Plant biochemical or physiological changes were caused by genes expression change under cold condition, moreover, the genes had been identified and the means of the genes action had been revealed.
植物的抗寒生理生化的变化是通过低温改变基因表达而引发的，在抗寒中起作用的基因已经识别出来，并且已经了解这些基因的作用方式。
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