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已知经过运输会使农产品受到多种损伤,而这些损伤又有其各自的特性,一旦使品质降低就再也不可能恢复原质.为了防止这样的品质降低,曾广泛应用化学药品等方法,但是由于害虫等产生了抗药性,因而又出现了新的难题.为了保持品质,有的采用冷藏方法,但这种方法用费太多,目前在国际贸易中将很快地不能适用.关于食品从生产到消费,尤其是在运输中的品质保持问题,不少研究者正在对低氧环境中的贮藏方法进行研究.因为这种方法具有既能保持食品品质,又能防止外界损伤,其优点很多.到
It is known that after transportation, agricultural products are subject to various damages which have their own characteristics and can no longer be restored once the quality has been reduced. In order to prevent such a decrease in quality, chemical methods and the like have been widely used, However, new problems have arisen due to the resistance of pests, etc. In order to maintain the quality, some adopt the refrigerating method, but this method costs too much and will not be applicable in international trade at present. Many researchers are investigating storage methods in low-oxygen environments, from production to consumption, especially in transportation, because of the advantages of this approach in maintaining food quality while preventing external damage A lot