摘要
作为一种碱性食品,果蔬是维生素、矿物质和膳食纤维等营养物的主要来源,对均衡人体营养结构和保证身体健康发挥着重要作用。我国果蔬产量巨大,但损失惊人,故合理有效的采后贮藏保鲜是充分发挥其价值的关键。现从冰温技术、超声波和结构化水的应用等物理方法,保鲜剂、纳米材料和电生功能水的应用等化学方法,生物防治和基因工程应用等生物方法综述了果蔬保鲜新技术,旨在为减少浪费、保护环境、增加效益和相关研究提供一定参考。
As a basic food, fruits and vegetables are the main source of vitamins, minerals, dietary fiber ann omer nutnems, and play an important role in balanced human nutrition structure and healthy body. There is a large yield but surprising loss for fruits and vegetables in China, so the reasonable and effective post-harvest storage and preservation is the key to make full use of its value. The new technology for preservation of fruits and vegetables were summarized in this paper,in order to provide a reference for reducing waste, protecting the environment,increasing efficiency and related research, from physical methods such as ice temperature technology, ultrasonic and structured water application, chemical methods such as antistaling agent, nano materials and electrolyzed functional water application, biological methods such as biological control and the application of genetic engineering. environment, increasing efficiency. It could provide the reference at reducing waste, protecting
出处
《北方园艺》
CAS
北大核心
2014年第5期180-183,共4页
Northern Horticulture
基金
温州科技职业学院2012学年教学改革资助项目(kjxyjg1218)
关键词
果蔬
新材料
新技术
保鲜
fruits and vegetables
new materials
new technology
fresh-keeping
作者简介
第一史建磊（1982-），男．硕士，讲师，研究方向为园艺植物生产技术。E-mail：sjlhebau@163．com
