摘要
鲜切苹果是一种即食的新型苹果加工产品,具有方便快捷,营养价值丰富的特点,满足了现代社会快节奏生活需求,但其与未经加工的新鲜苹果相比,在贮存时更易发生品质方面的问题。阐述了引起鲜切苹果酶促褐变、水分和营养物质流失、微生物滋生以及组织软化问题的机制及国内外研究进展,并将现阶段的鲜切苹果保鲜技术从物理、化学和生物三方面进行分析总结,对其未来研究方向进行展望,旨在为鲜切苹果保鲜技术的进一步发展和应用提供参考。
Fresh-cut apple is a new type of ready-to-eat apple processing product.It has the characteristics of convenience and rich nutritional value,and meets the fast-paced life of modern society.However,compared with unprocessed fresh apples,it is more likely to have quality problems during storage.In this paper,the mechanism and research progress at home and abroad of enzymatic browning,water and nutrient loss,microbial breeding and tissue softening of fresh-cut apples were expounded,and the preservation technologies of fresh-cut apples at the present stage were analyzed and summarized from three aspects of physics,chemistry and biology,and the future research direction was prospected,aiming to provide reference for the further development and application of fresh-cut apple preservation technology.
作者
李家琪
张东红
韩爱云
LI Jia-qi;ZHANG Dong-hong;HAN Ai-yun(Chemical Engineering Institute,Shijiazhuang University,Shijiazhuang 050035,China;Shijiazhuang Food Engineering Technology Innovation Center,Shijiazhuang 050035,China)
出处
《保鲜与加工》
CAS
2023年第3期75-80,共6页
Storage and Process
基金
石家庄市高层次人才支持计划项目(石字[2018]27)。
关键词
鲜切苹果
酶促褐变
营养流失
微生物滋生
组织软化
保鲜技术
fresh-cut apples
enzymatic browning
nutrient loss
microbial breeding
tissue softening
preservation technology
