摘要
鲜切果蔬因其新鲜、营养和方便的优点而日益受到消费者喜爱,但鲜切果蔬在经过清洗、去皮、切分等工序后,其产品组织结构受到损伤,从而导致组织褐变、微生物侵染及营养损失等问题的出现,严重缩短了鲜切产品的货架期。因此,对鲜切果蔬贮藏保鲜技术的研究已经成为近年来农产品贮藏与加工领域的热点。本综述简述了1-甲基环丙烯、壳聚糖和臭氧,这3种化学保鲜方法在鲜切果蔬中的研究现状,期待能为鲜切果蔬保鲜技术的深入研究提供参考依据。
Because of their fresh, nutrition and convenience, the fresh-cut products are popular by consumers recently. However, during the fresh cut product processing, such as cleaning, peeling, cutting and so on, the structure of fruit is damaged and the fresh cut food is susceptible to get infected, as well as the nutrition loss.Therefore the researches on the quality and storage treatments of fresh-cut fruits and vegetables have become a important field now. This report might provide the utilization status of 1-methyl propylene, chitosan and ozone in the fresh cut fruits and vegetables, and give some references for the development in fresh cut fruits and vegetables researches in the future.
出处
《基因组学与应用生物学》
CAS
CSCD
北大核心
2017年第12期5309-5314,共6页
Genomics and Applied Biology
关键词
鲜切果蔬
贮藏保鲜
1-甲基环丙烯
壳聚糖
臭氧
Fresh cut fruits and vegetables
Food preservation
1-methyl propylene
Chitosan
Ozone
作者简介
通讯作者．qinwen1967@yahoo．com．cn
