摘要
发光二极管(lighting emitting diode,LED)照射技术作为当前新兴的物理保鲜方法具有成本低廉、无毒害、无残留、绿色环保等优点,在果蔬采后保鲜中得到广泛的研究和应用。该文首先简要阐述LED特性和其可能的保鲜机制,重点综述LED照射对果蔬采后生理特性(色泽、失重率、呼吸强度、相关酶活性)和品质特性(VC、可溶性糖、酚类物质、抗氧化力)调控作用,并对其可能的调控机制进行解析;最后提出该技术目前在研究和应用方面存在的问题。
Lighting emitting diode（LED）irradiation,an innovative preservative method,has advantages of low cost,free of toxicity and residues,and environment-friendly. This method has been widely studied and applied in postharvest preservation of fruits and vegetables. This review briefly introduces LED property and its possible mechanism of preservation. It mainly summarizes the effect of LED irradiation on physiological characteristics（color,fresh weight loss rate,respiration rate,and enzyme activity）and quality characteristics（vitamin C,soluble sugar,polyphenols,and antioxidant capacity）of fresh fruits and vegetables after harvest. Meanwhile,the possible mechanism of LED light irradiation preserving fresh produce is discussed in detail. Finally,the current problems of this method are proposed.
作者
詹丽娟
马亚丹
张翠翠
ZHAN Li-juan;MA Ya-dan;ZHANG Cui-cui(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Chin)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第4期264-269,278,共7页
Food and Fermentation Industries
基金
国家自然科学基金(31201438)
国家自然科学基金(31571903)
河南省高校科技创新人才支持计划(14HASTIT025)
河南省高等学校青年骨干教师培养计划(2017GGJS034)
食品生产与安全河南省协同创新中心开放基金项目(FCIC201613)
关键词
LED照射
新鲜果蔬
品质
生理
保鲜
LED irradiation
flesh fruit and vegetable
quality
physiology
preservation
