新鲜果蔬的含水量可达 65～ 96%,但采后失去了水分的补充 ,在贮藏和运输中逐渐地萎蔫 ,使产品重量不断减少 ,直接造成经济损失。此外 ,失水还会引起产品失鲜 ,一般情况下 ,果蔬失水5%就出现萎蔫和皱缩 ,在温暖、干燥的环境中几个小时 ,大部分果蔬都会萎蔫。有些果蔬虽然没有达 Fresh fruits and vegetables have a moisture content of 65-96%. However, after harvesting, they lose their water supplements and gradually wilting up during storage and transportation, resulting in a continuous decrease in product weight and a direct economic loss. In addition, dehydration can cause loss of freshness. Under normal circumstances, fruits and vegetables wilting and shrinking by 5% lose water. Most fruits and vegetables will wilt for a few hours in a warm and dry environment. Although some fruits and vegetables did not reach