食品与发酵工业 >

2019 , Vol. 45 >Issue 15: 288 - 293

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020049

综述与专题评论

鲜切西兰花保鲜技术研究进展

  • 于皎雪 ,
  • 胡文忠 ,
  • 赵曼如 ,
  • 管玉格 ,
  • 郝可欣 ,
  • 郭斌梅
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  • 1大连民族大学 生命科学学院,辽宁 大连,116600
    2生物技术与资源利用教育部重点实验室,辽宁 大连,116600
    3大连理工大学 生命科学与技术学院,辽宁 大连,116024
硕士研究生(胡文忠教授为通讯作者,E-mail:hwz@dlnu.edu.cn)。

网络出版日期: 2019-09-03

基金资助

“十三五”国家重点研发计划项目(2016YF D0400903);国家自然科学基金项目(31471923,31172009);国家“十二五”科技支撑计划项目(2012BAD38B05)

收起

Research progress on preservation technology for fresh-cut broccoli

  • YU Jiaoxue ,
  • HU Wenzhong ,
  • ZHAO Manru ,
  • GUAN Yuge ,
  • HAO Kexin ,
  • GUO Binmei
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  • 1College of Life Science,Dalian Minzu University,Dalian 116600,China
    2Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Dalian 116600,China
    3College of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024,China

Online published: 2019-09-03

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摘要

西兰花不但含有多种维生素、矿物质和膳食纤维等成分,同时还含有酚类、黄酮等抗氧化活性物质,是一种营养丰富、有保健作用的蔬菜。鲜切西兰花因其方便、安全的特性而受到消费者的青睐,但是鲜切西兰花在加工过程中会产生营养成分流失、易受微生物的侵染等问题,加速变质、衰老进程引起品质劣变。因此,如何有效维持鲜切西兰花的品质和延长其货架期是鲜切西兰花加工技术的关键。该文综述了目前国内外有关鲜切西兰花保鲜技术,主要包括物理保鲜技术(减压、微波、包装、臭氧和UV-C等)和化学保鲜技术(乙醇、杀菌剂和1-MCP等)以及生物保鲜技术(中草药提取液、可食性涂膜和精油)。综合比较各项保鲜技术对鲜切西兰花的保鲜效果,发现物理和生物结合的保鲜技术具有广阔的研究潜力,以期为今后鲜切西兰花保鲜研究提供参考。

关键词： 鲜切西兰花; 物理; 化学; 保鲜

本文引用格式

于皎雪 , 胡文忠 , 赵曼如 , 管玉格 , 郝可欣 , 郭斌梅 . 鲜切西兰花保鲜技术研究进展[J]. 食品与发酵工业, 2019 , 45(15) : 288 -293 . DOI: 10.13995/j.cnki.11-1802/ts.020049

Abstract

Broccoli not only contains a variety of vitamins, minerals, dietary fiber and other ingredients, but also contains phenols, flavonoids and other antioxidative substances. Fresh-cut broccoli has increasingly favored by consumers for its nutrition, healthiness, convenience and safety. However, fresh-cut broccoli is easy to be infected by microorganisms, which results the loss of nutrients and deterioration and senescence of broccoli. Therefore, understanding how to effectively maintain the quality of fresh-cut broccoli and extend its shelf life are crucial. This paper systematically introduced techniques that have been used for preserving fresh-cut broccoli, including physical (decompression, microwave, packaging, ozone, and UV-C etc.), chemical (ethanol, fungicides, and 1-MCP etc.), and biological (Chinese herbal extracts, edible film, and essential oil) preservation techniques. After comparing various preservation techniques comprehensively, it was found that combined physical and biological fresh-keeping techniques has broad research potential, which provides a reference for future research on fresh-cut broccoli preservation.

Key words： fresh-cut broccoli; physical; chemistry; retain freshness

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