摘要
鲜切果蔬具有天然、便利、营养、保健以及口感清脆爽口等优点,深受国内外快餐业、旅游业、零售业等行业青睐。但鲜切果蔬贮藏品质损耗严重,保鲜期限短,一直是困扰其工业化发展的瓶颈因素之一。目前,国内外研究者试图采用各种物理、化学方法改善果蔬的贮藏品质问题。虽然这些方法在杀菌或在改善质量方面取得一定成效,但在满足人们对果蔬天然、高营养、安全、较长的保鲜期限等综合品质的需求方面存在局限。微冻技术以其突出的保鲜效果,成为低温保鲜领域的研究热点。而关于微冻技术在果蔬保鲜上应用效果的报道还很少。基于此现状,本文从果蔬保鲜技术的研究现状、微冻保鲜作用效果及组织损伤机制3方面,探究了微冻技术在鲜切果蔬上的应用前景。
Fresh-cut fruits and vegetables have the advantages of nature, convenience, nutrition, health care and fresh taste, which are favored by fast food industry, tourism industry and retail industry. However, the loss of storage quality of fresh-cut fruits and vegetables is serious, and the short duration of preservation is one of the bottleneck factors that have troubled its industrialization. At present, researchers at home and abroad try to improve the storage quality of fresh-cut fruits and vegetables by various physical and chemical methods. Although these methods have certain achievements in the sterilization or improvement of the quality, but there are limitations in meeting the needs of the comprehensive quality such as nature, high nutrition, safety and long preservation of fresh-cut fruits and vegetables. Recently, partial freezing technology has been a hotspot in the field of low-temperature because of its outstanding preservation effect. There are few reports on the application of partial freezing technology in the preservation of fruits and vegetables. Based on the present situation, this review explored the application prospect of partial freezing technology in fresh fruits and vegetables from the research status of fresh fruits and vegetables preservation technology, effects of partial freezing preservation and tissue damage mechanism.
出处
《食品安全质量检测学报》
CAS
2017年第12期4562-4566,共5页
Journal of Food Safety and Quality
基金
国家青年科学基金项目(31701661)
曲阜师范大学实验技术研究项目(SJ201503)
曲阜师范大学实验技术研究项目(SJ201717)~~
关键词
果蔬
鲜切
微冻
品质
机制
fruits and vegetables
fresh cut
partial freezing
quality
mechanism
