鲜切果蔬又称最少加工果蔬、半加工果蔬、轻度加工果蔬等，它是指以新鲜果蔬为原料，经分级、清洗、整修、去皮、切分、保鲜、包装等一系列处理后，再经过低温运输进入冷柜销售的即食或即用果蔬制品。鲜切果蔬既保持了果蔬原有的新鲜状态，又经过加工使产品清洁卫生，属于净菜范畴，天然、营养、新鲜、方便以及可利用度高（100%可食用），可满足人们追求天然、营养、快节奏的生活方式等方面的需求。
鲜切果蔬（fresh-cut fruits and vegetables）是指新鲜蔬菜、水果原料经清洗、修整、切分等工序，最后用塑料薄膜袋或以塑料托盘盛装外覆塑料膜包装，供消费者立即食用或餐饮业...
基于130个网页-相关网页
The effect of high oxygen atmosphere on quality of fresh-cut fruits and vegetables was studied by experiments.
通过实验研究高氧气调对鲜切果蔬产品品质的影响。
参考来源 - 鲜切果蔬产品气调包装工艺及质量评价However, cleaning, peeling and cutting processes also can result in the quick loss of quality, the acceleration of biological reactions, microorganism contamination and the shorten of shelf-life for fresh-cut fruits and vegetables.
鲜切果蔬因经过清洗、去皮、切分等处理，产品的品质下降快、生理生化代谢加剧、易受微生物侵染，货架寿命缩短。
参考来源 - 鲜切果蔬的品质及贮藏保鲜技术研究进展·2,447,543篇论文数据，部分数据来源于NoteExpress
展望了鲜切果蔬中栅栏技术的应用前景。
The prospects of application of hurdle technology in fresh - cut fruits and vegetables are forecast.
酶促褐变是影响鲜切果蔬品质的重要原因之一。
Enzymatic Browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.
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.
应用推荐