鲜切果蔬（fresh-cut fruits and vegetables）是指新鲜蔬菜、水果原料经清洗、修整、切分等工序，最后用塑料薄膜袋或以塑料托盘盛装外覆塑料膜包装，供消费者立即食用或餐饮业...
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The effect of high oxygen atmosphere on quality of fresh-cut fruits and vegetables was studied by experiments.
通过实验研究高氧气调对鲜切果蔬产品品质的影响。
参考来源 - 鲜切果蔬产品气调包装工艺及质量评价However, cleaning, peeling and cutting processes also can result in the quick loss of quality, the acceleration of biological reactions, microorganism contamination and the shorten of shelf-life for fresh-cut fruits and vegetables.
鲜切果蔬因经过清洗、去皮、切分等处理，产品的品质下降快、生理生化代谢加剧、易受微生物侵染，货架寿命缩短。
参考来源 - 鲜切果蔬的品质及贮藏保鲜技术研究进展·2,447,543篇论文数据，部分数据来源于NoteExpress
Enzymatic Browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.
酶促褐变是影响鲜切果蔬品质的重要原因之一。
This article summarized the current biocontrol on microorganism of fresh-cut fruits and vegetables, including applies of microorganism antagonists, phages and metabolizing products.
综述了目前切割果蔬中微生物的生物控制，包括采用微生物竞生菌株、噬菌体以及微生物代谢产物等进行微生物的生长控制。
The paper discusses the factors affecting the quality of fresh-cut fruits and vegetables from the aspects of physiological and biochemical reactions, nutrition changes and microbial infection.
从鲜切果蔬生理生化反应、营养成分变化、微生物侵染等几个方面阐述了影响其品质的若干因素，对当前已实施的几种实用保鲜技术作了介绍。
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