物理方法在鲜切苹果保鲜中的应用研究进展  

Advances in the Application of Physical Methods in Preservation of Fresh-Cut Apples

作　　者：王智荣 杨琦 吕新刚[1] 郑力榕 高慧[1] WANG Zhirong;YANG Qi;LüXingang;ZHENG Lirong;GAO Hui(School of Chemical Engineering,Northwest University,Xi’an 710069,China;Xi’an Supervision&Inspection Institute of Product Quality,Xi’an 710069,China)

机构地区：[1]西北大学化工学院,陕西西安710069 [2]西安市产品质量监督检验院,陕西西安710069

出　　处：《食品科学》2018年第7期338-343,共6页Food Science

基　　金：西安市科技局农业科技计划项目(NC502-2);陕西省教育厅自然科学基金项目(15JK1720);国家自然科学基金青年科学基金项目(31401550);西北大学校内基金项目(13NW25)

摘　　要：鲜切苹果具有新鲜、方便等优点,深受消费者的青睐。但鲜切时造成的机械损伤会破坏苹果天然的组织结构,极易出现褐变、果实软化、腐烂等问题。传统的化学保鲜方法已不能满足消费者对食品安全高质量的要求,而物理保鲜技术因其处理条件易于控制、保鲜效果好、安全性高的优势,在果蔬贮藏保鲜中应用广泛。本文综述了光电方法、高压技术、气调贮藏技术、温度调控和其他物理技术在提高鲜切苹果贮藏品质方面的研究进展,分析了这些技术通过钝化酶活性、抑制酶促褐变、杀灭微生物的方式以保持和提高鲜切苹果感官品质方面的可能机理。随着这些技术的应用和发展,鲜切苹果的贮藏保鲜品质将得到保障。Fresh-cut apples are favored by consumers due to their freshness and convenience.However,mechanical damage during the processing of fresh-cut apples will destroy the structure of apple tissue,rendering it prone to browning,softening,rotting and other issues.Yet traditional chemical preservation methods have been unable to meet the desire of consumers for safe and high quality food products.In contrast,physical methods have been extensively used in the preservation of fruits and vegetables due to their easiness to control,high efficiency and good safety.This article reviews the application of photoelectric methods,high-pressure technology,modified atmosphere packaging,temperature control and other physical techniques for maintaining the storage quality of fresh cut apples.The possible mechanisms underlying these preservation technologies are elucidated with respect to enzyme inactivation,enzymatic browning inhibition and microbial inactivation.The storage quality of fresh-cut apples will be ensured with the development and application of these technologies.

关 键 词：鲜切苹果 物理方法 光电方法 高压技术 气调贮藏技术 温度调控 贮藏保鲜 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]