鲜切叶菜保鲜技术研究进展  

Research Progress on the Preservation of Fresh-cut Leafy Vegetables

作　　者：王惠惠[1,2] 王维民[1] 陈于陇[2] 徐玉娟[2] 范梅红 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东省农业科学研究院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州510610 [3]广州东升农场有限公司,广东广州510405

出　　处：《保鲜与加工》2013年第2期1-8,共8页Storage and Process

基　　金：2009粤港招标关键领域重点突破招标项目(2009498D23);广东省科技计划项目(2009B020311008);广州市科技计划项目(2010Z1-E201)

摘　　要：介绍了鲜切叶菜外观品质及营养成分下降的原因,并对其生理生化反应机理,包括伤乙烯的生成、呼吸作用增强、酶及微生物的变化原因进行了深入地分析。综述了目前国内外鲜切叶菜低温贮藏、化学保鲜、气调包装以及涂膜等保鲜技术的研究进展与存在的问题,对生物保鲜、减压贮藏等新型保鲜技术在鲜切叶菜上的应用进行了探讨,并展望了鲜切叶菜保鲜技术未来的发展方向。The paper introduced the reason for the decline in sensory and nutritional quality of fresh-cut leafy vegetables, and analyzed mechanisms of physiological responses, including ethylene production, the increase of respiration rate, the change of enzyme and microorganism. In view of above analysis, we summarized the current development and problem of the present preservative technologies such as low temperature storage, chemical preservation, modified atmosphere packaging and coating etc. in fresh-cut leafy vegetables, and introduced new types of preservative technologies such as biological preservation and hypobaric storage etc. in fresh-cut leafy vegetables. Finally, the prospective development of fresh-cut leafy vegetables was looked forward.

关 键 词：鲜切叶菜 生理变化 保鲜技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]