New approaches on improving the quality and safety of fresh cut fruits and vegetables

被引：3
|
作者：
X. Zhang [1 ]
机构：
[1] Chinese Acad Agr Sci, Inst Vegetables & Flowers, Beijing 100081, Peoples R China
来源：
PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE | 2007年 / 746期
关键词：
fresh cut fruits and vegetables; quality; safety;
D O I：
10.17660/ActaHortic.2007.746.11
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
In recent years, fresh cut fruits and vegetables (FCFV) began to be welcomed in the market, however, the challenges for quality and risk of food-borne pathogens have been emerging. This paper is aimed to introduce the present market of FCFV in the world, the main risk factors related to quality and safety of FCFV, and some new approaches that can be used for improving the quality and safety of FCFV like biotech, disinfecting, non-thermal processing technology, biological control, and hurdle technology. In addition, quality and safety assuring system for FCFV is also mentioned for assuring the quality and safety of FCFV products.
引用
收藏
页码：97 / 102
页数：6
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