鲜切马铃薯褐变抑制技术的研究进展  

Advances on the Techniques of Browning Inhibition of Fresh-cut Potato

作　　者：程丽林 张长峰 王庆国[2] 

机构地区：[1]山东省农产品贮运保鲜技术重点实验室,山东济南250103 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品研究与开发》2016年第5期177-182,共6页Food Research and Development

基　　金：2012-2015年主持校科研创新团队项目"农产品贮运保鲜技术研究创新团队"(2012TDK01);"十二五"农村领域国家科技计划"易腐特色农产品冷链物流核心技术与装备研发及其示范"(2011BAD24B02);山东省现代农业产业技术体系薯类产业创新团队产后贮藏加工岗位专家(SDAIT-10-011-11)建设任务

摘　　要：论述了国内外鲜切马铃薯褐变抑制技术,主要介绍了化学抑制褐变技术、物理抑制褐变技术,其中化学抑制褐变技术主要有天然化学提取物抑制技术、单一化学物质抑制技术,复合溶液抑制技术。物理抑制褐变技术包括热烫抑制技术、回温抑制技术、气调抑制技术。虽然上述褐变抑制技术已相当成熟,但其在鲜切马铃薯产业化发展中还未得到充分应用。因此,产业化鲜切马铃薯褐变抑制技术是今后研究的重点。The domestic and foreign browning inhibiting technologies of fresh-cut potato had been studied.Physical and chemical browning inhibiting technologies were mainly introduced. Among them chemical browning inhibiting technology mainly consists of natural chemical extractive inhibiting technology,single chemical substance inhibiting technology,composite solution inhibiting technology. Physical browning inhibiting technology includes heat inhibiting technology,chambrieren inhibiting technology,controlled atmosphere inhibiting technology.Althrough the above-mentioned inhibiting technologies were fairly mature,they were not fully applied in the development of fresh-cut potato industry. Therefore,industrialization of fresh-cut potato browning inhibiting technologies were the key point of future study.

关 键 词：鲜切马铃薯 褐变 抑制技术 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]