果蔬保鲜膜的保鲜机理与研究进展  

ADVANCE AND MECHANISM OF PRESERVATIVE FILM FOR FRUIT AND VEGETABLE

作　　者：周晓媛[1] 蔡佑星[1] 邓靖[1] 龚慧芳[1] 赵德坚[1] 唐文评[1] 

机构地区：[1]湖南工业大学包装与印刷学院,湖南株洲412008

出　　处：《食品研究与开发》2008年第11期148-152,共5页Food Research and Development

基　　金：湖南省教育厅基金项目(07C288)

摘　　要：综述果蔬保鲜膜的保鲜机理,介绍果蔬保鲜膜先后出现的硅窗调气薄膜、微孔果蔬保鲜膜、可食性果蔬保鲜膜、抗菌保鲜膜的主要性能、特点及其应用现状,并简要分析果蔬保鲜膜今后的发展趋势。The mechanism of preservative film for fruitsand vegetables was summarized. Main performance, characteristic and application of silicon gum film window, microporous film, edible cling film and antibacterial film were presented .The developing tendency of preservative film was suggested.

关 键 词：保鲜膜 硅窗膜 微孔膜 可食性膜 抗菌膜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]