鲜切水果加工工艺及保鲜技术

Processing and Preservation Techniques of Fresh-Cut Fruit

鲜切水果作为一个新兴行业,近些年开始快速发展,本文对鲜切水果的加工工艺进行了介绍,探讨了影响鲜切水果保鲜的主要因素,如生理生化反应和微生物污染等,并总结了鲜切水果常见的几种保鲜方法,包括低温冷藏保鲜、气调保鲜、涂膜保鲜等,并对鲜切水果保鲜技术的发展趋势进行了展望。

As a new industry, fresh-cut fruit has developed rapidly in recent years. This paper introduced the fresh-cut processing technology of fresh-cut fruit, and discussed the main factors affecting the preservation of fresh-cut fruit, such as physiological and biochemical reactions, microbial contamination. The common methods of centralized preservation of fresh -cut fruits were summarized, including low -temperature refrigeration, controlled atmosphere preservation and film preservation. The development trend of fresh-cut fruit preservation technology was prospected.