鲜切马铃薯加工及货架期品质控制的研究进展

Research progress on processing and shelf-life quality control of fresh cut potatoes

过去马铃薯加工以淀粉、全粉为主,随着鲜切加工行业的快速发展,马铃薯的鲜切产品有了广阔的发展前景。加工过程中出现的酶促褐变现象,导致鲜切马铃薯品质下降,因此如何抑制褐变发生来保障货架期品质是一项很重要的研究课题。总结了从清洗、加工、包装到贮藏、保鲜各个环节延长鲜切马铃薯产品货架期的方法。在清洗环节可以采用安全的化学杀菌剂进行清洗;在加工环节可以使用化学、生物、天然保鲜剂、热处理、超声、超高压处理;在包装环节可以采用真空或气调包装;在贮藏环节可以进行短时的回温或者低温贮藏;在保鲜过程中,往往会进行复合处理,将多种保鲜技术进行综合应用,使其发挥出最佳的保鲜效果。对鲜切马铃薯加工的未来发展方向提出了展望,以期能为鲜切马铃薯货架期品质控制研究和应用提供参考。

In the past,potato processing was dominated by starch and potato granules.With the rapid development of fresh-cut processing industry,the development prospect of fresh-cut potato products was very broad.One of the main reasons for the quality decline of fresh-cut potatoes during processing was enzymatic browning.How to control browning to ensure shelf-life quality,which was a very important research topic.The article introduced the methods of cleaning,peeling,and slicing fresh cut potatoes before processing,and summarized the means of extending shelf life from cleaning,processing,packaging,storage.Safe chemical fungicides could be used in the cleaning process.Chemical,biological,and natural preservatives as well as heat treatment,ultrasound or ultra-high pressure treatment could be used during the processing.Vacuum or modified atmosphere packaging could be used in the packaging process.The storage process could be treated with short-term warming or low-temperature storage.During the preservation process,composite treatments were often carried out.The comprehensive application of multiple preservation technologies could achieve the best preservation effect,which was currently the most commonly used method for controlling shelf-life quality.The article provided prospects for the future development direction,hoping to provide a reference for the research and application of quality control of fresh cut potato shelf-life.