减压贮藏保鲜技术的研究与应用进展  

The Research and Progress of the Hypobaric Storage

作　　者：杨曙光[1,2] 陈美龄[1,2] 钱骅[1] 黄晓德 朱羽尧[1,3] 赵伯涛[1,2] 

机构地区：[1]南京野生植物综合利用研究院,南京210042 [2]南京师范大学金陵女子学院,南京210097 [3]南京都市农业技术开发有限公司,南京210042

出　　处：《食品工业》2015年第1期223-226,共4页The Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD36B05)

摘　　要：减压保鲜又称低压保鲜,是以降低贮藏环境压力为特点结合其他常规贮藏方法发展起来的新型保鲜技术。叙述了减压保鲜的基本理论和技术特点,对不同的减压处理的方式进行区分和比较,并回顾了减压保鲜的研究应用进展和发展过程中遇到的问题,提出了减压保鲜技术未来研究及应用的发展方向。Hypobaric storage, also called low pressure storage, is a new preservation method in combination with other storage technologies, and is characterized by reducing the pressure on the environment. The basic theories and technology characteristics ofhypobaric storage were described and different hypobaric storage ways, reviewed research progress and the problem were distinguished. The advances in research and application of the hypobaric storage were put forward.

关 键 词：减压保鲜 保鲜方法 研究进展 发展方向 

分 类 号：TS205[轻工技术与工程—食品科学]