A series of physiological and chemical changes taking place in the process of hollowness and storage of radish can lead to deterioration on edible, processing quality and so on.
萝卜在糠心和贮藏过程中会发生一系列的生理生化的变化，导致萝卜的食用、加工等品质变劣。
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。
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