摘要
热处理（35-50℃）是一种无毒、无农药残留的物理保鲜方法,可延长采后果蔬的货架期。本文综述了热处理方法,热处理对果蔬营养风味、色泽、硬度和失重等贮藏品质的影响,热处理对果蔬呼吸作用、活性氧代谢、膜脂过氧化和酚类物质代谢等采后生理的影响,及热处理技术在果蔬贮藏保鲜中的应用。提出了热处理在果蔬贮藏保鲜研究中存在的问题和进一步研究方向,为果蔬热处理的深入研究提供参考。
Hot treatment（35-50℃） is a physical preservation method with non-toxic and non-pesticide,which can maintain for a longer duration on storage fresh fruits and vegetables.The hot treatment methods and the effects of hot treatment on quality,postharvest physiology and application of fresh fruits and vegetables were reviewed,including nutrition,flavor,color,firmness,weight loss,respiration,active oxygen metabolism,lipid peroxidation,phenolic metabolism,chilling injury,diseases and insect pests.The limitations of hot treatment research were discussed.It provides a reference for further research on hot treatment.
出处
《包装与食品机械》
CAS
2011年第3期34-39,共6页
Packaging and Food Machinery
基金
国家科技支撑计划专项(2007BAD07B06)
福建省重点科技项目(2006S0003)
福建省高等学校新世纪优秀人才支持计划(闽教科〔2007〕20号)资助
关键词
果蔬
贮藏保鲜
热处理
品质
采后生理
fruits and vegetables
storage
hot treatment
quality
postharvest physiology
