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食品与发酵工业  2020, Vol. 46 Issue (22): 276-281    DOI: 10.13995/j.cnki.11-1802/ts.024413
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
鲜切果蔬保鲜技术及方法研究进展
胡叶静1,2, 李保国1*, 张敏2, 石茂占2
1(上海理工大学 医疗器械与食品学院,上海,200093);
2(上海鑫博海农副产品加工有限公司,上海,201516)
Progresses on fresh-keeping techniques and methods of fresh-cut fruits and vegetables
HU Yejing1,2, LI Baoguo1*, ZHANG Min2, SHI Maozhan2
1(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China);
2(Processing of Agricultural and Sideline Products Co.,Ltd.,Shanghai 201516,China)
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摘要 鲜切果蔬富含维生素、矿物质等营养物质,是面向消费者更便捷、营养、且新兴发展的一类果蔬产品,但是在加工过程中会造成细胞损伤,组织液外流,为微生物的生长繁殖提供了条件,进而加速其褐变、失水、腐烂等。为延长鲜切果蔬的保鲜期,近年来,鲜切果蔬的保鲜技术成为研究热点。该文综述了国内外鲜切果蔬保鲜技术的研究,论述了鲜切果蔬褐变机理与腐烂机制,探讨了物理、化学和生物保鲜方法以及包装材料对鲜切果蔬贮藏品质的影响,并对现有鲜切果蔬保鲜技术存在的问题和对策进行了展望。
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胡叶静
李保国
张敏
石茂占
关键词:  鲜切果蔬  气调保鲜  Nisin  1-甲基环丙烯    
Abstract: Fresh-cut fruits and vegetables are rich in vitamins,minerals and other nutrients.They are a kind of newly developed fruits and vegetables products that are more convenient,nutritious for consumers.However,during process,it will cause cell damage and tissue fluid outflow,which provides conditions for the growth and reproduction of microorganisms,and then accelerate their browning,water loss and decay.In order to prolong the fresh-keeping time of fresh-cut fruits and vegetables,the fresh-keeping technology of fresh-cut fruits and vegetables has become a hotspot in recent years.In this paper,the progress on fresh-keeping technology of fresh-cut fruits and vegetables are summarized,the browning mechanism and decay mechanism of fresh-cut fruits and vegetables are analyzed.Moreover,the physical,chemical and biological fresh-keeping methods and packaging materials on the storage quality of fresh-cut fruits and vegetables are discussed.And the problems and current situation of fresh-cut fruits and vegetables preservation technology are prospected.
Key words:  fresh-cut fruits and vegetables    controlled atmosphere    Nisin    1-methylcyclopropene
收稿日期:  2020-05-09      修回日期:  2020-06-18           出版日期:  2020-11-25      发布日期:  2020-12-11      期的出版日期:  2020-11-25
基金资助: 上海市科技创新行动计划项目(19391904000);上海市联盟计划项目(LM201855)
作者简介:  硕士研究生(李保国教授为通讯作者,E-mail:lbaoguo@126.com)
引用本文:    
胡叶静,李保国,张敏,等. 鲜切果蔬保鲜技术及方法研究进展[J]. 食品与发酵工业, 2020, 46(22): 276-281.
HU Yejing,LI Baoguo,ZHANG Min,et al. Progresses on fresh-keeping techniques and methods of fresh-cut fruits and vegetables[J]. Food and Fermentation Industries, 2020, 46(22): 276-281.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024413  或          http://sf1970.cnif.cn/CN/Y2020/V46/I22/276
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