缓释技术及其在果蔬保鲜中的应用研究进展

Research progress of slow-release technology and its application in fruits and vegetables preservation

具有缓释特性的果蔬保鲜剂和杀菌剂具有效果稳定、作用时间长、效率高等多种优点,在果蔬保鲜中已有较多的研究和应用。本文介绍了缓释技术的原理、特点及研究进展,综述了其在果蔬保鲜中的应用效果,讨论了缓释技术在果蔬保鲜领域应用中仍然存在的一些问题以及今后的研究重点,以期为缓释技术在果蔬保鲜领域的研究和进一步应用提供参考。

Fruit preservatives and sterilizing agents with slow-release characteristic have many advantages, such as stable effect, long action time and high efficiency, and hence there has been more and more researches and applications in fruit and vegetable preservation. This paper introduced the principles, characteristics and research progresses of slow-release technology, summarized its application effects in fruit and vegetable preservation, and discussed some problems to be resolved and future research focuses on slow-release technology, so as to provide references for the further research and application of slow-release technology in fruit and vegetable preservation.