果蔬冰温贮藏及其关键技术研究进展  

Research Progress of Controlled Freezing-Point Storage and Its Key Technology of Fruits and Vegetables

作　　者：鲁晓翔[1] 张平[2] 王世军[2] 

机构地区：[1]天津市食品生物技术重点实验室,天津300134 [2]国家农产品保鲜工程技术研究中心(天津),天津300384

出　　处：《保鲜与加工》2010年第6期1-5,共5页Storage and Process

摘　　要：冰温是指从0℃开始到食品冰点的温度区域。采用冰温贮藏果蔬,可在保持组织细胞活性的前提下,最大限度地降低其新陈代谢并有效抑制有害微生物的生长,可显著提高果蔬的贮藏品质,延长贮藏期限,是安全、高效、绿色保鲜果蔬的新技术。阐述了果蔬冰温保鲜的技术原理和优势,综述了冰温贮藏对果蔬品质的影响及在果蔬保鲜方面的研究进展,并对我国冰温保鲜果蔬关键技术研究进行了分析与展望。Controlled freezing-point is temperature region from 0 ℃ to freezing point of food.It is a new technology of storage of fruits and vegetables which safe,efficient and environmentally friendly.It can maintain cell activity,minimize its metabolism and inhibit harmful microbial growth effectively.It also can significantly improve the storage quality of fruits and vegetables and extend the storing period.The principles and superiority of ice-temperature technology on fruits and vegetables during storage are introduced in this paper.The effect of ice-temperature technology on quality of fruits and vegetables during storage and the research progress of this technology in storage of fruits and vegetables are summarized.The prospection of key technology of ice-temperature technology in storage of fruits and vegetables are also analyzed.

关 键 词：冰温 贮藏 果蔬 进展 

分 类 号：TS205.7[轻工技术与工程—食品科学]