天然果蔬保鲜剂研究进展

Advances on the Study of Natural Fresh-keeping Agents for Fruits and Vegetables

介绍了近年来国内外天然果蔬保鲜剂的研究与应用概况。芸香科的九里香属、樟科的樟属、菊科的蒿属植物及其它科属植物已被开发利用在果蔬防腐保鲜上。高良姜、魔芋、百部、麦门冬等传统中草药的煎剂或浸泡提取物,可用于对柑桔、苹果、草莓、食用菌等果蔬的保鲜;大蒜提取物可用于柑桔类果实的保鲜;植酸及以植酸为原料配制的保鲜剂,可延长草莓、香蕉、哈蜜瓜、食用菌等易腐果蔬的贮藏期,并能较好地保持果蔬的新鲜状态;另外,雪鲜、森柏、节肢动物外壳提取物、岩盐提取物等对果蔬也有较好的防腐保鲜效果。

The study and application of natural fresh-keeping agents for fruits and vegetables at home and abroad in recent years were introduced in this paper. Murraya of rutaceae , cinnamomum of lauraceae , artemisia of compasitae and the plants in the other families or genera have been exploited for preservation and fresh-keeping for fruits and vegetables. The decoction or extract from traditional Chinese medicine herbs such as alpinia, officinarum, amarphalus, konjac K. can be used as fresh-keeping agents for orange, apple, strawberry and edible fungi etc. The extract from garlic can be applied in citrus fruits, and phytic acid and its fresh-keeping a-gents can prolong the storage life and keep freshness of some easily rotten fruits and vegetables such as strawberry, banana, rock melon and edible fungi. In addition, the extracts from snow-fresh, semper, arthropod case and rock salts etc. also had better results in preservation and fresh-keeping of fruits and vegetables.