采后绿色蔬菜保鲜护绿技术研究进展

Progress in Preservation and Green Protection for Postharvest Green Vegetables

绿色蔬菜是指富含叶绿素而外观呈绿色的一类蔬菜。由于酶和微生物的共同作用,会引起蔬菜失绿、感官变差,乃至腐烂,造成了大量的浪费,因此研究蔬菜采后贮藏的保鲜护绿技术具有重要意义。本文综述绿色蔬菜失绿与腐烂机制,非热物理、化学和生物以及它们的组合保鲜技术对蔬菜品质的影响,阐述这些技术存在的问题,展望其研究前景。

Green vegetables refer to a group of vegetables that are green in appearance because of their high chlorophyll content.Due to the combined action of enzymes and microorganisms can cause vegetable chlorosis,sensory deterioration,and even decay,resulting in a lot of waste,it is of great importance to study the preservation and green protection technique for postharvest storage of vegetables.In this paper,the mechanisms of chlorosis and decay of green vegetables,the effects of non-thermal physical,chemical,biological and their combination on the quality of vegetables are reviewed.The problems of these technologies are expounded,and the research prospects are prospected.