食品与发酵工业 >

2020 , Vol. 46 >Issue 11: 315 - 320

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023715

综述与专题评论

软枣猕猴桃果品加工与贮藏保鲜研究进展

  • 孙宏莱 ,
  • 毕云杰 ,
  • 时得友 ,
  • 朱雪彤 ,
  • 李丽丽 ,
  • N.V.扎依湄科 ,
  • N.V.斯克里普琴科 ,
  • 刘德江
展开
  • 1(佳木斯大学 生命科学学院,黑龙江 佳木斯, 154007)
    2(中-乌农林技术开发与应用国际合作联合实验室,黑龙江 佳木斯, 154007)
    3(乌克兰国家科学院M.M.格里什科国家植物园,乌克兰 基辅, 01014)
本科生(刘德江高级实验师为通讯作者,E-mail:Liudejiang2004@163.com)

收稿日期: 2020-02-22

  网络出版日期: 2020-06-24

基金资助

科技部高端外国专家引进计划(G20190211004);中央财政支持地方高校发展基金项目;北药与功能食品特色学科建设项目

收起

Research progress on Actinidia arguta processing and storage

  • SUN Honglai ,
  • BI Yunjie ,
  • SHI Deyou ,
  • ZHU Xuetong ,
  • LI Lili ,
  • N.V.Zaimenko ,
  • N.V.Skrypchenko ,
  • LIU Dejiang
Expand
  • 1(College of Life Sciences, Jiamusi University, Jiamusi 154007, China)
    2(China-Ukraine Agriculture & Forestry Technology Development and Application International CooperationJoint Lab, Jiamusi 154007, China)
    3(M.M. Gryshko National Botanical Gardens of National Academy of Sciences of Ukraine, Kyiv 01014,Ukraine)

Received date: 2020-02-22

  Online published: 2020-06-24

Fold

摘要

为解决制约软枣猕猴桃产品工业化发展的问题,推动软枣猕猴桃产业进一步发展,系统总结了软枣猕猴桃各类加工产品的制作工艺与优缺点,及其贮藏保鲜所面临的问题和解决办法。软枣猕猴桃作为一种富含多种维生素、矿物质及膳食纤维等多种营养物质的药食同源性植物,开发相关产品、提高贮藏保鲜技术手段已成为未来研究发展的重要趋势。而使果实加工产品达到营养价值良好、制作工艺简单、果实生理品质良好、延长新鲜果品的货架期,成为国内外学者研究重点。

关键词： 软枣猕猴桃; 果品加工; 贮藏保鲜; 果汁; 果酒

本文引用格式

孙宏莱 , 毕云杰 , 时得友 , 朱雪彤 , 李丽丽 , N.V.扎依湄科 , N.V.斯克里普琴科 , 刘德江 . 软枣猕猴桃果品加工与贮藏保鲜研究进展[J]. 食品与发酵工业, 2020 , 46(11) : 315 -320 . DOI: 10.13995/j.cnki.11-1802/ts.023715

Abstract

The aim of this paper was tried to investigate the problems of restricting the industrial development of soft jujube Actinidia arguta products. This paper systematically summarizes the advantages and disadvantages of processing technology of all kinds of processing products of soft jujube Actinidia arguta. And it also analyzed the current situation and the solutions for storage and preservation problems. As a medicinal and edible plant, which is rich in many kinds of vitamins, minerals, dietary fiber and other nutrients, the novel product development and the improvement of the storage and preservation technology have become crucial to research. It is also critical to simplify the production process and keep its nutritional value, good physiological quality and longer shelf life. The research on soft jujube Actinidia arguta has a good prospective future.

Key words： Actinidia arguta; fruit processing; storage processing technology; fruice; fruit wine

参考文献

[1] LI Y, CUI W, WANG R, et al. MicroRNA858-mediated regulation of anthocyanin biosynthesis in kiwifruit (Actinidia arguta) based on small RNA sequencing[J]. PloS One, 2019, 14(5):e0217480.
[2] BARANOWSKA-WÓJCIK E, SZWAJGIER D. Characteristics and pro-health properties of mini kiwi (Actinidia arguta)[J]. Horticulture, Environment, and Biotechnology, 2019, 60(2): 217-225.
[3] 牛强, 申健, 刘悦, 等. 软枣猕猴桃主要活性成分及药理活性研究进展[J].食品工业科技,2019,40(3):333-338;344.
[4] 黄国辉. 软枣猕猴桃产业发展现状与问题[J].北方果树,2020(1):41-43;45.
[5] YE C, JIN M, ZHOU Y, et al. Chemical constituents of the rhizomes of Actinidia kolomikta[J]. Chemistry of Natural Compounds, 2019, 55(5): 975-977.
[6] HE X, FANG J, CHEN X, et al.Actinidia chinensis Planch.: areview of chemistry and pharmacology[J]. Frontiers in Pharmacology, 2019, 10.DOI:10.3389/fphar.2019.01236.
[7] WU H, MA T, KANG M, et al. A high-quality Actinidia chinensis (kiwifruit) genome[J]. Horticulture Research, 2019, 6(1): 1-9.
[8] 左丽丽, 安婷, 戢美娇, 等. 基于模糊数学评价法优化软枣猕猴桃果汁工艺[J].食品研究与开发,2018,39(2):127-131.
[9] 马云. 软枣猕猴桃品质分析及乳酸菌发酵饮料的加工工艺优化[D].锦州:锦州医科大学,2019.
[10] 王菲菲. 软枣猕猴桃饮料工艺的研究[J].农产品加工,2011,3:74-76.
[11] 顾思彤, 姜爱丽, 胡文忠, 等. 响应面法优化复合型打瓜软枣猕猴桃格瓦斯饮料发酵条件[J].食品工业科技,2019,40(6):211-215.
[12] 相玉秀, 宋雪, 李越. 野生软枣猕猴桃、黑加仑复合饮料的研制[J].农业科技与装备,2016(9):41-44.
[13] 刘波. 野生软枣猕猴桃与苦瓜复合果蔬汁的工艺研究[J].食品研究与开发,2015,36(18):123-126.
[14] 吕美, 王俊伟. 山楂软枣猕猴桃复合饮料的研制[J].饮料工业,2015,18(2):49-52.
[15] 张博昶, 钟宝, 王建国,等. 软枣猕猴桃玫瑰饮料的研制[J].保鲜与加工,2015,15(2):40-43;49.
[16] 任立焕, 赵江, 刘子圆, 等. 软枣猕猴桃果肉饮料工艺的研究[J].食品研究与开发,2017,38(4):109-112.
[17] 张宝香, 秦红艳, 刘迎雪, 等. 软枣猕猴桃全浆发酵酒工艺优化及成分分析[J].酿酒科技,2017(7):65-69;73.
[18] 闫胜楠. 软枣猕猴桃果酒最适工艺条件和抗氧化性的研究[D].延边:延边大学,2016.
[19] 韩丹, 吴铭, 汪鸿, 等. 软枣猕猴桃果酒发酵工艺优化[J].中国酿造,2016,35(1):145-148.
[20] 董玉影, 梁成云, 金铁岩. 3种不同酵母对软枣猕猴桃果酒品质的影响[J].食品科技,2013,34(8):151-154.
[21] 王雪松, 隋洪涛, 隋韶奕. CO2浸渍法加工软枣猕猴桃酒的研究[J].食品工业科技, 2009,34(4):233-236.
[22] 王敬贤, 陈罡, 王宇, 等. 软枣猕猴桃苹果复合果酒发酵工艺优化[J].吉林林业科技,2019,48(6):29-33.
[23] 赫亮, 王宇, 王昕怡, 等. 软枣猕猴桃苹果复合果酒的澄清与稳定性研究[J].辽宁林业科技,2019(3):23-26.
[24] PARK K L, HONG S W, KIM Y J, et al. Manufacturing and physicochemical properties of wine using hardy kiwi fruit (Actinidia arguta)[J]. Microbiology and Biotechnology Letters, 2013, 41(3): 327-334.
[25] 邵信儒, 孙海涛, 李虹昆. 长白山野生软枣猕猴桃果酱的研制[J].现代食品科技,2012,28(11):1 548-1 550;1 565.
[26] KIM A N, KIM H J, CHUN J, et al. Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures[J]. LWT, 2018, 89: 535-541.
[27] 孙海涛, 邵信儒, 姜瑞平, 等. 长白山野生软枣猕猴桃低糖果脯真空渗糖工艺优化[J].食品研究与开发,2015,36(14):67-70.
[28] 张敬哲, 姜英, 张宝香. 软枣猕猴桃果醋液态发酵工艺研制[J].特产研究, 2012(3):50-52.
[29] 刘长江, 金月婷. 软枣猕猴桃果醋酿制及调配技术研究[J]. 沈阳农业大学学报, 2014(5):123-126.
[30] 钟宝, 李凤林, 张传军. 软枣猕猴桃玫瑰醋发酵条件响应面法优化[J].中国酿造,2016,35(2):88-91.
[31] 王岩松. 软枣猕猴桃果胶的提取工艺及抑菌和抗氧化活性研究[D].沈阳:沈阳农业大学,2018.
[32] 王馨甜. 软枣猕猴桃果胶口服液的制备研究[D].沈阳:沈阳农业大学,2017.
[33] 王雪媛, 高贵田, 耿鹏飞, 等. 葡萄味软枣猕猴桃果肉果冻的研制[J].农产品加工,2015(13):19-22.
[34] LIM S, HAN S H, KIM J, et al. Inhibition of hardy kiwifruit (Actinidia arguta) ripening by 1-methylcyclopropene during cold storage and anticancer properties of the fruit extract[J]. Food Chemistry, 2016, 190: 150-157.
[35] 张宝香, 秦红艳, 刘迎雪, 等. 不同保鲜剂处理对软枣猕猴桃贮藏保鲜效果的影响[J].特产研究,2018,40(3):10-12;26.
[36] STEFANIAK J, SAWICKA M, KRUPA T, et al. Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage[J]. Zemdirbyste-Agriculture, 2017, 104(3):235-242.
[37] WANG R C, ZENG Z L, PANG L P, et al. Effects of postharvest treatments on storability of Actinidia arguta kiwifruit[C]//VIII. International Symposium on Kiwifruit 1096, 2014: 461-466.
[38] WANG Y, XU F, FENG X, et al. Modulation of Actinidia arguta fruit ripening by three ethylene biosynthesis inhibitors[J]. Food Chemistry, 2015, 173: 405-413.
[39] 徐冬颖, 张静, 姜爱丽, 等. 1-MCP熏蒸处理对软枣猕猴桃的保鲜效果[J].包装工程,2019,40(11):26-32.
[40] 张宝香, 赵滢, 秦红艳, 等. 1-MCP不同处理浓度对不同品种软枣猕猴桃果实贮藏效果的影响(一)[J].特产研究,2019,41(4):64-67.
[41] 安娇, 徐聆粤, 刘香苏, 等. 甲壳素处理对软枣猕猴桃果实品质及贮藏性的影响[J].延边大学农学学报,2018,40(2):30-34.
[42] LIU X, AN J, LIU M, et al. Effect of chitin treatment on softening of Actinidia arguta[J]. Agricultural Biotechnology, 2018, 7(2): 32-39.
[43] PARK H, HAN N, KIM C W, et al. Chlorine dioxide gas treatment improves the quality of hardy kiwifruit (Actinidia arguta) during storage[J]. Forest Science and Technology, 2019, 15(3): 159-164.
[44] OH S B, MUNEER S, KWACK Y B, et al. Characteristic of fruit development for optimal harvest date and postharvest storability in ‘Skinny Green’baby kiwifruit[J]. Scientia Horticulturae, 2017, 222: 57-61.
[45] HAN N, PARK H, KIM C W, et al. Physicochemical quality of hardy kiwifruit (Actinidia arguta L. cv. Cheongsan) during ripening is influenced by harvest maturity[J]. Forest Science and Technology, 2019, 15(4): 187-191.
[46] 高雪, 章印, 辛广, 等. 不同成熟度软枣猕猴桃果实的划分标准及贮藏特性[J].中国农业科学,2019,52(10):1 784-1 796.
[47] 刘铭, 郭梦玉, 刘香苏, 等. 采收期对软枣猕猴桃果实品质及贮藏性的影响[J].延边大学农学学报,2018,40(1):41-45.
[48] GIUGGIOLI N R, BRIANO R, BAUDINO C, et al. Post-harvest warehouse management for Actinidia arguta fruits[J]. Polish Journal of Food and Nutrition Sciences, 2019, 69(1): 63-70.
[49] 孙兴盛, 银徐蓉, 周福慧, 等. 气调包装对软枣猕猴桃品质的影响[J].包装工程,2019,40(19):73-79.
[50] 顾思彤, 姜爱丽, 李宪民,等. 不同贮藏温度对软枣猕猴桃采后生理品质及抗氧化性的影响[J].食品与发酵工业,2019,45(13):178-184.
[51] PARK Y, KIM C W. Changes of physicochemical quality in hardy kiwifruit (Actinidia arguta) during storage at different temperature[J]. Korean Journal of Plant Resources, 2015, 28(3): 329-332.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司