生鲜食品保鲜技术研究进展

Research Progress of Fresh-Keeping Technique for Fresh Food

随着人们生活水平的提高,消费需求和方式的转变,生鲜食品已成为城乡居民生活中的必需品,且需求量增长迅速。然而由于保鲜技术的相对滞后,生鲜食品产后腐败损失严重,成为制约我国农产品加工业和食品工业发展的重要因素之一。生鲜食品保鲜已成为当今农业、食品企业、物流业和消费者所关心的热点问题。本文以生鲜水产品和果蔬为主要对象,根据其品质特性和腐败变质机理,介绍生鲜食品保鲜技术的国内外研究现状及发展趋势,旨在为该技术的研究与应用提供一定的参考,推动生鲜食品产业的发展。

Along with the improvement of people＇s living levels,and changes of consumption demand and way,fresh food has become a daily necessities and the demand of those products is increasing year by year.However,there are serious postharvest losses of fresh food due to their perishable attributes and limits of fresh-keeping techniques.The problem has become the key factor that restricts the development of agricultural products processing industry and food industry.Meanwhile,fresh food preservation has become a social focus attended by present agriculture、 food factories、 supermarket and common peoples.In this paper,the quality attributes and quality change mechanisms of fresh food were briefly introduced.Moreover,the research present situation and developmental tendency of fresh keeping techniques for aquatic product,fruits and vegetables at home and foreign country were reviewed and discussed.The aims of this work are to provide some reference for the research and application of food fresh-keeping technique,and give an impetus to the development of the fresh food industry.