Processing mehtods for vegetable usually result in tissue softening, expanding, brokening and unfavorable flavor. Vegetables processed quality have been studied by many researchers all the world, however, most of the works have been paid to either technologies with quality or technologies with textures. The studies on quantitive relationship between the qualites and mechanics is very few. In this paper, the research progress on the processed quality of vegetables were reviewed covering the effect of processing on cellular morphology, mechanical property and nutritional quality.
标题：蔬菜冷、热加工后品质变化与力学性能关系的研究进展
英文标题：Advance in relationship between quality changes and mechanics of vegetables after thermal processing
