经过初加工处理的新鲜水果和蔬菜,在存储过程中,使用真空预冷、降低温度、调节空气等手段,可以在一定程度上,保持其较好的品质。但这些方法都没有除去乙烯这种由水果、蔬菜本身产生的催熟剂。若水果蔬菜的组织受到损伤,如对其进进剥皮、切片、切块等初加工处理则更易产生乙烯,? After the initial processing of fresh fruits and vegetables in the storage process, the use of vacuum precooling, lower temperature, air conditioning and other means, to some extent, to maintain its good quality. However, none of these methods remove the ripening agent of ethylene, which is produced by fruits and vegetables themselves. If the fruits and vegetables were damaged tissue, such as its into the peeling, slicing, cutting and other initial processing is more likely to produce ethylene,?