果蔬采后处理和天然保鲜技术的研究进展  

Study progress in postharvest handling and natural preservation technology for fruits and vegetables

作　　者：谢国芳[1,2] 谭书明[3] 王贝贝[1,2] 龙明秀[3] 

机构地区：[1]费州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学化学与化工学院,贵州贵阳550025 [3]贵州大学生命科学学院,贵州贵阳550025

出　　处：《食品工业科技》2012年第14期421-426,共6页Science and Technology of Food Industry

基　　金：贵阳市农业公关项目(2009筑科农合字4-024);贵州省农业攻关项目(黔科合NY字[2010]3018号)

摘　　要：论述了国内外果蔬采后1-MCP处理、热处理、预冷处理、臭氧处理、钙处理、静电处理、辐射处理等预处理方法;综述了国内外天然植物提取物、天然多糖及其他天然保鲜剂在果蔬保鲜中的应用,并对未来天然保鲜技术的发展方向给予展望,认为根据各种果蔬生理生化特性,采取适当的采后处理与天然保鲜技术相结合是未来的发展趋势。The pretreatment methods were discussed, including, 1-MCP treatment, heat treatment, cooling treatment, ozone treatment, calcium treatment, electrostatic treatment, and radiation. The application of natural plant extracts,natural polysaccharide and other natural preservation technology were summaried. Some new natural preservation technology were prospected.Based on the physiological and biochemical characteristics of fruits and vegetables,combination appropriate postharvest treatment with the natural preservation was the trend for natural preservation technology in the future.

关 键 词：果蔬 采后处理 天然保鲜技术 研究进展 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]