摘要
鲜切果蔬切割之后容易发生表面褐变等问题,严重影响果蔬商品价值和消费者的购买欲,成为制约鲜切果蔬发展的重要瓶颈。该文重点针对冷激处理、热处理、高氧处理、化学处理等切前处理技术在鲜切果蔬上的应用进行阐述,并对切前处理调控果蔬褐变的机制进行探讨,分析目前存在的关键问题及未来的发展方向,以期为开发更安全高效的褐变控制技术提供理论参考。
Fresh-cut fruits and vegetables are prone to surface browning and other problems,which affect the values of fruits and vegetables and consumers′desire to buy,becoming the bottleneck restricting the development of fresh-cut fruits and vegetables.The pretreatment technologies such as cold shock treatment,heat treatment,high oxygen treatment,and chemical treatment for fresh-cut fruits and vegetables were summarized.The mechanism of pretreatment in preventing the browning of fruits and vegetables was expounded,and the current key problems and future development directions were discussed,with a view to providing theoretical reference for the development of safer and more efficient browning control technology.
作者
宿玲绮
傅佳立
彭勇
张耸
石晶盈
刘佩
王庆国
张小燕
SU Lingqi;FU Jiali;PENG Yong;ZHANG Song;SHI Jingying;LIU Pei;WANG Qingguo;ZHANG Xiaoyan(College of Food Science and Engineering,Key Laboratory of Food Nutrition and Health in Universities of Shandong Province,National Apple Engineering Technology Research Center,Shandong Agricultural University,Tai'an 271018,Shandong,China)
出处
《食品研究与开发》
CAS
2024年第15期196-203,共8页
Food Research and Development
基金
国家自然科学基金青年科学基金项目(32302178)
“十四五”国家重点研发计划项目(2023YFD2301000)
山东省自然科学基金面上项目(ZR2022MC102)。
关键词
鲜切果蔬
褐变
切前处理
应用技术
作用机制
fresh-cut fruits and vegetables
browning
pretreatment
applied technology
mechanism