果蔬保鲜材料研究进展  

Research Progress in Materials for Fruit and Vegetable Preservation

作　　者：李敏 陈广学 俞朝晖[1] 郭蕊 黄校军 LI Min;CHEN Guangxue;YU Zhaohui;GUO Rui;HUANG Xiaojun(Shenzhen YUTO Packaging Technology Co., Ltd,Shenzhen Guangdong 518000,China;State Key Laboratory of Pulp and Paper Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]深圳市裕同包装科技股份有限公司,广东深圳518000 [2]华南理工大学制浆造纸工程国家重点实验室,广东广州510640

出　　处：《包装学报》2017年第5期86-94,共9页Packaging Journal

基　　金：深圳市战略性新兴产业和未来产业发展专项资金2016年第二批扶持计划基金资助项目(2016.939)

摘　　要：影响果蔬新鲜度的因素有温度、湿度、气体组分、微生物和保鲜材料等。综述了保鲜剂、保鲜膜、保鲜纸箱3种保鲜材料的保鲜原理与保鲜效果。保鲜剂存在一定危害性及生产成本高的问题;保鲜膜不可降解,易造成环境污染;功能性保鲜纸箱属于环境友好型产品,是果蔬保鲜包装的主要发展趋势之一;保鲜材料辅以适度的低温处理将是未来果蔬保鲜的研究方向。Factors affecting the freshness of fruits and vegetables consist of temperature,humidity,gas composition,microorganism and preservation materials.The preservation principle and preservation effect of three kinds of preservation materials were described.The preservative agent had the defects of being harmful and the high production cost,while the non-degradable plastic film was likely to cause environmental pollution.The functional preservation carton was an environment-friendly product,which represented one of the main development trends of fresh fruit and vegetable packaging.The research direction of future fruit and vegetable preservation would be the fresh-keeping materials with moderate low temperature treatment.

关 键 词：果蔬保鲜材料 保鲜剂 保鲜膜 保鲜纸箱 

分 类 号：TB485.6[一般工业技术—包装工程]