缓释技术及其在果蔬保鲜中的应用研究进展  

Research progress of slow-release technology and its application in fruits and vegetables preservation

作　　者：董路路 任春涛 张新华[1] 李晓安 李富军[1] DONG Lulu;REN Chuntao;ZHANG Xinhua;LI Xiaoan;LI Fujun(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049

出　　处：《山东理工大学学报（自然科学版）》2020年第4期73-78,共6页Journal of Shandong University of Technology:Natural Science Edition

基　　金：国家自然科学基金项目(31101587,31772024)。

摘　　要：具有缓释特性的果蔬保鲜剂和杀菌剂具有效果稳定、作用时间长、效率高等多种优点,在果蔬保鲜中已有较多的研究和应用。本文介绍了缓释技术的原理、特点及研究进展,综述了其在果蔬保鲜中的应用效果,讨论了缓释技术在果蔬保鲜领域应用中仍然存在的一些问题以及今后的研究重点,以期为缓释技术在果蔬保鲜领域的研究和进一步应用提供参考。Fruit preservatives and sterilizing agents with slow-release characteristic have many advantages, such as stable effect, long action time and high efficiency, and hence there has been more and more researches and applications in fruit and vegetable preservation. This paper introduced the principles, characteristics and research progresses of slow-release technology, summarized its application effects in fruit and vegetable preservation, and discussed some problems to be resolved and future research focuses on slow-release technology, so as to provide references for the further research and application of slow-release technology in fruit and vegetable preservation.

关 键 词：缓释技术 果蔬 保鲜 研究进展 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]