切前处理技术预防鲜切果蔬褐变的研究进展

Research Progress in Pretreatment for Preventing the Browning of Fresh-Cut Fruits and Vegetables

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.