超高压与脉冲电场技术在桑葚汁贮藏保鲜中的研究进展

Research Progress of Ultra-high Pressure and Pulsed Electric Field Technology in Storage and Preservation of Mulberry Juice

桑葚是一种具有高营养价值的水果,但结构脆弱且易腐烂变质,贮藏保鲜难度较大,成本较高,不利于桑葚产业的发展。而果蔬汁的保鲜技术已较为成熟,一些新型的保鲜技术如超高压技术和脉冲电场技术在保持果蔬汁的营养成分及生物活性成分方面具有突出的效果。因此,对桑葚汁进行贮藏保鲜较桑葚鲜果具有较大的可行性和易操作性。合适的保鲜技术不仅能最大程度地保持桑葚汁的品质,减少经济损失,且对延长桑葚汁的保鲜期具有重大意义。介绍了超高压技术及脉冲电场技术在桑葚汁贮藏保鲜中的保鲜机理,应用研究及其在桑葚汁贮藏保鲜中的优点尤其是对桑葚汁色泽的保持及不足,对未来的发展趋势进行了展望。

Mulberry is a kind of fruit with high nutritional value, but its structure is fragile, perishable and deteriorated. It is difficult to store and keep fresh, and the cost is high, which is not beneficial to the development of mulberry industry. The preservation technology of fruit and vegetable juices is relatively mature, and some new preservation technologies such as ultra-high pressure technology and pulsed electric field technology have outstanding effects in maintaining the nutrient composition and biological active ingredients of fruit and vegetable juice. Therefore, the storage and preservation of mulberry juice have greater feasibility and ease of operation than mulberry fresh fruit. Appropriate preservation technology can not only maintain the quality of mulberry juice to the greatest extent and reduce economic loss, but also have great significance for prolonging the preservation period of mulberry juice. This paper introduces the preservation mechanism of ultra-high pressure technology and pulsed electric field technology in the storage and preservation of mulberry juice, the application research and its advantages in the storage and preservation of mulberry juice, especially the preservation and deficiency of the color of mulberry juice as well as looking forward to the future development trend.