超高压技术在果蔬贮藏与加工中的应用研究进展

Research Progress of Application of Ultra-high Pressure Treatment in Fruits and Vegetables Storage and Processing

超高压技术是当今世界上最受欢迎的非热处理果蔬贮藏技术之一,本文从超高压技术对果蔬及其制品酶活性、微生物、感官品质等方面进行了分析,阐述了超高压技术在果蔬贮藏与加工中的应用现状及进展,并对超高压未来将延伸的领域作了展望。超高压处理不会丢失果蔬的有益成分,能使果蔬及其制品货架期短、营养消耗大等问题有所解决,该技术在果蔬及其制品方面的应用将会更加广泛,逐步实现产业化。

Nowadays,ultra-high pressure technology is one of the most popular non-thermal processing technologies in the world.This essay focuses on the analysis of fruit and vegetables and its products enzyme activity of ultra-high pressure technology,microbial and sensory quality,etc.The paper expounded the present situation and progress of the application of ultra-high pressure technology in fruit and vegetables’ storage and processing.Also,the extended field of ultra-high pressure in the future will be expected.Beneficial ingredients and nutrition of Ultra-high pressure processed fruit and vegetable will not lose,which can solve the short shelf life of fruit and vegetables and its products,nutrient consumption big problems in a stored procedure.The application of this technology in fruit and vegetable and its products will be more extensive,gradually achieve its industrialization.