Postharvest Treatment Methods for Improving Quality of Fruits and Vegetables: A Review

doi:10.7506/spkx1002-6630-200913064

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (13 ): 276-279.doi: 10.7506/spkx1002-6630-200913064

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Postharvest Treatment Methods for Improving Quality of Fruits and Vegetables: A Review

ZHENG Yang，SHENG Ji-ping*，SHEN Lin

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2009-02-26 Online:2009-07-01 Published:2010-12-29
Contact: SHENG Ji-ping*， E-mail:pingshen@cau.edu.cn

Abstract

Abstract:

Fruit and vegetable products have high nutritional value, sweet taste and crisp mouth feeling, and high water conten but they are putrescible. The factors which impact the taste and mouth feeling of postharvest fruits and vegetables are analyzed in this paper. In addition, the postharvest treatment methods and new approaches which have been used to improve the edible quality of fruits and vegetable products are summarized.

Key words: postharvest fruit and vegetable, taste, 1-MCP, chitosan, calcium

CLC Number:

TS201.2

ZHENG Yang，SHENG Ji-ping*，SHEN Lin. Postharvest Treatment Methods for Improving Quality of Fruits and Vegetables: A Review[J]. FOOD SCIENCE, 2009, 30(13 ): 276-279 https://doi.org/10.7506/spkx1002-6630-200913064

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Postharvest Treatment Methods for Improving Quality of Fruits and Vegetables: A Review

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