饮食生活的合理化引起方便食品的需要量极大的增加。新鲜蔬菜在收获状态只有少量的在小菜店优先销售,大量的是经过清洗,剥皮,切细,做成易于调制状态的方便食品,这就是现代化的蔬菜供应办法,各国都在积极开发中。不过,新鲜蔬菜在空气中氧化,新鲜蔬菜内部的着色物质又易与氧气化合产生变色。因此,防止蔬菜变色已成为方便食品中一个重要课题。 The rationalization of eating habits has caused a dramatic increase in the need for instant foods. Fresh vegetables in the harvest state only a small amount of priority sales in the small restaurant, a large number of is cleaned, peeled, shredded, made of easy to modularized state of convenience foods, which is the modern way of supplying vegetables, all countries are actively developing. However, the fresh vegetables are oxidized in the air, and the coloring matters inside the fresh vegetables tend to combine with oxygen to cause discoloration. Therefore, to prevent vegetable discoloration has become an important issue in instant food.