非热物理技术在鲜切果蔬保鲜中的应用研究进展

Application of non-thermal physical technologies in fresh-cut fruits andvegetables preservation

鲜切果蔬作为一种新鲜、便利、营养和健康的食品备受消费者青睐,但是加工会破坏果蔬完整的组织结构,极易造成酶促褐变、微生物侵染等不良影响,从而加速品质劣变,缩短产品货架期,严重影响其商业价值。因此,对鲜切果蔬的保鲜研究势在必行。非热物理技术因具有简单高效、绿色环保和安全无污染等优点,被广泛应用于鲜切果蔬的保鲜中,备受国内外关注和认可。该文综述了6种新型非热物理技术在鲜切果蔬中的保鲜原理、优势特点及其应用效果;分析了这些技术在杀灭微生物、抑制褐变或促进次生代谢等方面可能的机理;并对其在实际应用中尚存的问题进行了总结;此外,还对比分析了各个技术最可能适宜应用的层面,旨在为科学研究和工业生产提供参考。

Fresh-cut fruit and vegetables,as a kind of fresh,convenient,nutritious and healthy food,are favored by consumers.However,processing could destroy the complete organizational structure of fruit and vegetables,easily lead to enzymatic browning,microbial pollution and other adverse effects,thus accelerating the deterioration of quality,shortening the shelf-life of products and seriously affecting their commercial value.Therefore,it is imperative to preserve fresh-cut fruit and vegetables.Non-thermal physical technologies have been widely used in fresh-cut fruit and vegetables due to their advantages of simplicity,efficiency,environmental protection,safety and pollution-free.It has attracted much attention and recognition at home and abroad.This paper reviewed the preservation principle,advantages and application effects of six kinds of novel non-thermal physical technologies in fresh-cut fruit and vegetables.The possible mechanisms of these techniques in killing microorganisms,inhibiting enzymatic browning and promoting secondary metabolism were analyzed.The problems existing in the practical application of these techniques were summarized.In addition,the most suitable application level of each technology is compared and analyzed.The aim of this review is to provide reference for scientific research and industrial production.