摘要
胡萝卜(Daucus carota L.var.sativa Hoffm)富含糖类、胡萝卜素、维生素A、维生素B1、维生素B2、花青素等营养成分。鲜切胡萝卜因其具有天然、方便和安全等特性,而受到消费者的青睐,但是鲜切胡萝卜易发生脱水和木质化而造成白化现象,同时汁液外流,易受微生物的侵染等危害,进而加速变质衰老进程,进而对品质造成不可逆转的影响。因此,本文就近几年有关鲜切胡萝卜保鲜研究的现状进行了综述,主要评价了包括温度、热处理、辐照(紫外线、电子束)、超高压、高压二氧化碳等处理的物理保鲜技术和杀菌剂、1-MCP和涂膜处理的化学保鲜技术,并对未来鲜切胡萝卜保鲜技术的发展方向进行展望,以期为鲜切胡萝卜科学食用和保鲜提供理论参考。
Carrot(Daucus carota L.var.sativa Hoffm)is rich in sugar,carotene,vitamin A,vitamin B1,vitamin B2,anthocyanins and other nutrients.Fresh-cut carrots are favored by consumers because of their natural,convenient and safe characteristics.However,fresh-cut carrots are prone to dehydration and lignification,resulting in albinism.At the same time,the efflux of juice is vulnerable to the infection of microorganisms,and so on.Then the process of deterioration and senescence is accelerated and the quality is affected irreversibly.Therefore,the present situations of fresh-cut carrot preservation in recent years are reviewed in this paper such as the physical preservation technology including temperature,heat treatment,irradiation(ultraviolet,electron beam),high pressure carbon dioxide and chemical preservation technology of fungicides,1-MCP and coating treatment.The development direction of fresh-cut carrot preservation technologies in the future is prospected in order to provide theoretical reference for fresh-cut carrot scientific edible and preservation.
作者
于皎雪
胡文忠
赵曼如
管玉格
郝可欣
高雪晴
U Jiao-xue;HU Wen-zhong;ZHAO Man-ru;GUAN Yu-ge;HAO Ke-xin;GAO Xue-qing(College of Life Science,Dalian Minzu University,Dalian 116600,China;Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Dalian 116600,China;College of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024,China)
出处
《食品工业科技》
CAS
北大核心
2020年第1期349-353,360,共6页
Science and Technology of Food Industry
基金
“十三五”国家重点研发计划项目(2016YFD0400903)
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)
关键词
鲜切胡萝卜
物理保鲜
化学保鲜
保鲜技术
fresh-cut carrot
physical preservation
chemistry preservation
preservation technology
