摘要
对目前超市生鲜蔬菜经营方式、供应途径及损耗原因的研究分析表明,超市蔬菜供应分为普通蔬菜供应链和无公害/有机蔬菜供应链两种模式。超市蔬菜的损耗主要分为由于生理、环境和微生物引起蔬菜新鲜度下降和腐烂变质所导致的自然损耗,以及由于员工操作和消费者挑选造成蔬菜损伤所导致的人为损耗,消费者挑选是人为损耗的主要原因。将食品科学与管理技术相结合,提出冷链保鲜和分类处理等措施可以降低自然损耗,有效的运营管理可以降低人为损耗。
The operation, supply and waste situation of fresh vegetables sold by supermarkets in Beijing were studied. Differences between conventional vegetable supply chains and environmentally- friendly/organic vegetable supply chains were identified. Natural and man-made wastage were the main sources of waste of vegetables sold. Freshness reduction and spoilage of fresh vegetables that cause by nature characteristics, environment and microbiology were the main causes of natural wastage.Handling of fresh vegetables by packers, transporters,store personnel and consumers in supermarkets could also damage vegetables and was the main cause of man-made wastage. By employing both food science technologies and modern operational handling skills,natural wastage can be reduced by pre-sorting vegetables according to their main characteristics and by using cold chain technologies appropriate to each type of vegetable, whilst man-made wastage can be reduced both by staff training and improved in-store display to remove the need for sorting through undifferentiated groups of product by buyers.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第1期330-333,共4页
Science and Technology of Food Industry
关键词
超市
蔬菜
供应链
损耗
supermarkets
vegetables
supply chain
wastage
