鲜切花椰菜保鲜技术研究进展

Research Progress on Preservation Technology of Fresh-cut Cauliflower

花椰菜富含类黄酮、芥子油苷等抗氧化活性物质,是一种营养丰富、具有防癌抗癌作用的十字花科蔬菜。鲜切花椰菜以其方便、快捷、新鲜等优点深受消费者的喜爱,但鲜切花椰菜由于受到机械损伤而在贮藏和销售过程中极易发生氧化褐变和微生物侵染等现象,不但造成品质劣变,同时还会缩短货架期。因此,如何有效维持鲜切花椰菜的品质和延长其货架期是鲜切花椰菜加工技术的关键。本文综述了国内外鲜切花椰菜保鲜技术的研究进展,其中包括臭氧水、包装、短波紫外线、微波、光照、热处理等物理保鲜技术,乳酸钙、抗坏血酸、氯化十六烷吡啶等化学保鲜技术,微生物拮抗、天然提取物、基因工程等生物保鲜技术,以期为今后鲜切花椰菜保鲜技术的研究提供理论参考。

Cauliflower is a nutritional and anti-cancer functional vegetable due to its antioxidant substances such as flavonoids and glucosinolates.Fresh-cut cauliflower is very popular with consumers because of its convenience,rapidity and freshness,however,fresh-cut cauliflower is prone to browning and microbial infection in the process of storage and sales due to mechanical damage,resulting in deterioration of quality and shortened shelf life.Therefore,understanding how to effectively maintain the quality of fresh-cut cauliflower and extend its shelf life is the key of fresh-cut cauliflower processing technology.This paper systematically introduced techniques that have been used for preserving fresh-cut cauliflower,including physical(ozonewater,packaging,UV-C,microwave,light,heat,etc.),chemical(calcium lactate,ascorbic acid,cetylpyridinium chloride)and biological preservation technology(microbial antagonism,natural extracts,genetic engineering),which provides the oretical reference for future research on fresh-cut cauliflower preservation.