鲜切果蔬的品质及贮藏保鲜技术研究进展

Current Advances in Preservation Technology of Fresh-cut Fruits and Vegetables

鲜切果蔬的新鲜、健康、卫生和方便等特点使其在发达国家发展迅速,已成为果蔬采后研究的新领域。鲜切果蔬因经过清洗、去皮、切分等处理,产品的品质下降快、生理生化代谢加剧、易受微生物侵染,货架寿命缩短。本文简述了引起鲜切果蔬品质劣变的原因,并重点介绍了近年来国内外对鲜切果蔬贮藏保鲜技术研究的新进展,其中包括物理、化学、生物保鲜技术和综合保鲜技术,以期为今后更深入的研究提供借鉴与参考。

Due to freshness,healthy,hygiene and convenience,fresh-cut fruits and vegetables have been gained extensive attentions in developed countries.However,cleaning,peeling and cutting processes also can result in the quick loss of quality,the acceleration of biological reactions,microorganism contamination and the shorten of shelf-life for fresh-cut fruits and vegetables.This article describes the reasons for the decline of quality of fresh-cut fruits and vegetables,and reviews current advances in preservation technologies such as physical,chemical,biological and combinatorial preservation technologies for fresh-cut fruits and vegetables,which will provide the further understanding of current problems and guidance of future research directions.