二氧化氯在水果保鲜中的应用研究进展  

Research progress in application of chlorine dioxide in fruit fresh-keeping

作　　者：李江阔[1] 张鹏[1] 张平[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心天津农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品工业科技》2011年第9期439-442,共4页Science and Technology of Food Industry

基　　金：国家科技支撑项目(2006BAD30B01)

摘　　要：二氧化氯是一种高效安全的果蔬保鲜剂,杀菌能力强,可有效杀死微生物;二氧化氯处理不影响果蔬原有风味和外观品质。概述了二氧化氯的性质、作用机理、应用剂型,对近年来国内外二氧化氯在水果保鲜中的应用现状进行总结,并对其应用前景进行了展望。Chlorine dioxide was an efficient and secure fruit and vegetable preservative,which had a powerful sterilization,and kept the microbe killed effectively.Chlorine dioxide treatment would not influence fruit and vegetable＇s original flavor and exterior quality.The properties,functional mechanism,application dosages of chlorine dioxide were introduced,the application situation of chlorine dioxide on fruit fresh-keeping was summarized at home and abroad in recent years,and application prospect was discussed.

关 键 词：二氧化氯 水果保鲜 应用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]