FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 670-674.

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Evaluation on Effects of Fresh-cutting on Volatile Flavor of Fruits and Vegetables

 PAN  Yong-Gui, CHEN  Wei-Xin   

  1. 1.Department of Food Science and Engineering,Hainan University,Danzhou 571737,China; 2.Guangdong Province Key Laboratory of Postharuest Physiology and Technology of Fruits and Vegetables,South China Agricultural University,Tianhe 510642,China
  • Online:2008-10-15 Published:2011-12-08

Abstract: In order to provide some references to regulate volatile flavor of fresh-cut fruits and vegetables,improve product quality and prolong storage and shelf life of product,the effects of cutting,chemical treatment,packaging and storage on the volatile flavor of fresh fruits and vegetables were discussed respectively in this paper.

Key words: fresh-cut fruits and vegetables, flavor, volatile, effect