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Updated: Jun 21, 2025

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新鲜水果和蔬菜的生物和技术研究的最新进展
1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Foods (Basel, Switzerland)
|July 13, 2024
概括
富含营养的新鲜农产品在收获后经常很快腐烂,导致大量的食物损失. 这项研究探讨了延长水果和蔬菜的保质期,减少浪费的方法.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 收获后生物学 收获后生物学
背景情况:
- 新鲜水果和蔬菜是必需营养素的重要来源,包括维生素,矿物质和食纤维.
- 食品供应链的一个重大挑战是新鲜产品的收获后寿命有限,导致大量损失.
- 了解导致收获后恶化的因素对于制定有效的保护策略至关重要.
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