1.前言瞬间灭菌过程主要指清洗、切片、消毒、包装和冷藏条件下储藏。但剥皮和切削引起细胞组织的破坏,如细胞壁的破坏以及细胞内物质和酶的流失。瞬间灭菌过程从便利和节省时间方面增加了水果和蔬菜的附加值,但它提高呼吸速度、蒸腾作用、酶的活性,微生物的繁殖引起产品的快速 1. Introduction Instantaneous sterilization mainly refers to the cleaning, slicing, disinfection, packaging and refrigerated storage conditions. But skinning and cutting cause destruction of cellular tissue, such as cell wall destruction and the loss of intracellular substances and enzymes. The instantaneous sterilization process adds added value to fruits and vegetables in terms of convenience and time saving, but it increases the rate of respiration, transpiration, enzyme activity, microbial proliferation, and rapid product development