食品与发酵工业 >

2019 , Vol. 45 >Issue 18: 270 - 276

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019610

综述与专题评论

近冰温冷藏过程中果蔬采后生理品质变化的研究现状

  • 范新光 ,
  • 梁畅畅 ,
  • 郭风军 ,
  • 姜微波 ,
  • 杨艳青 ,
  • 刘慧 ,
  • 张爱迪 ,
  • 贡汉生
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  • 1.鲁东大学 食品工程学院,山东 烟台,264025;
    2.山东省农产品贮运保鲜技术重点实验室,山东 济南,250103;
    3.中国农业大学 食品科学与营养工程学院,北京,100083;
    4.鲁东大学 生物纳米技术研究院,山东 烟台,264025
博士,讲师(贡汉生副教授为通讯作者)。

网络出版日期: 2019-11-06

基金资助

山东省自然科学基金“近冰温冷藏过程中杏果实软化机制和细胞壁微观结构的研究”(ZR2019PC032);国家重点研发计划“果蔬产品冷链贮运物流及品质安全测控新装备研发”(2016YFD0400905);山东省重点研发计划“果品冷链物流中低压静电保鲜新技术的研发与应用”(2018GNC113014)

收起

Research process on postharvest physiological changes of fruits and vegetables during near freezing point storage

  • FAN Xinguang ,
  • LIANG Changchang ,
  • GUO Fengjun ,
  • JIANG Weibo ,
  • YANG Yanqing ,
  • LIU Hui ,
  • ZHANG Aidi ,
  • GONG Hansheng
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  • 1. College of Food Engineering, Ludong University, Yantai 264025, China;
    2.Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan 250103, China;
    3.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
    4.Institute of bionanotechnology, Ludong University, Yantai 264025, China

Online published: 2019-11-06

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摘要

果蔬产品在采后极易发生品质劣变,而温度是影响果蔬采后品质的关键因素,近冰温冷藏技术则是一种将食品置于生物结冰点附近贮藏的一种精准控温保鲜技术。近冰温冷藏技术能够有效延缓果蔬采后衰老进程,显著延长贮藏期,近些年近冰温冷藏技术在果蔬保鲜领域得到广泛的应用。该文汇总了国内外关于果蔬近冰温冷藏技术的研究成果,从采后生理学角度对近冰温冷藏中果蔬的代谢进程进行阐述,对“乙烯生成和呼吸强度”“营养成分的损失”“质地和软化进程”“抗氧化体系和膜脂过氧化进程”“感官品质”和“微生物生长”6个方面进行探讨。该综述为近冰温冷藏中果蔬生理品质变化的研究提供了参考依据。

关键词： 近冰温冷藏技术; 果蔬; 采后生理

本文引用格式

范新光 , 梁畅畅 , 郭风军 , 姜微波 , 杨艳青 , 刘慧 , 张爱迪 , 贡汉生 . 近冰温冷藏过程中果蔬采后生理品质变化的研究现状[J]. 食品与发酵工业, 2019 , 45(18) : 270 -276 . DOI: 10.13995/j.cnki.11-1802/ts.019610

Abstract

Fruits and vegetables are prone to deterioration after postharvest. Since temperature is a key factor affecting quality, near freezing temperature (NFT) storage has become a research hotspot, and been widely used in the field of fruit and vegetable preservation. It is a precise temperature-controlled and fresh-keeping technology by storing foods near biological freezing points, which can effectively delay the postharvest senescence process, and significantly extend shelf-life of fruits and vegetables. This review summarized the researches on NFT storage, and analyzed the postharvest biological metabolic process of fruits and vegetables, including ethylene production and respiration ration, loss of nutrition content, texture and softening process, antioxidant capacity and membrane lipid peroxidation, sensory quality and microbial growth. This study can be useful for the application of NFT storage of fruits and vegetables.

Key words： near freezing temperature (NFT) storage;fruits and vegetables;postharvest physiology

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