清洗技术对鲜切果蔬微生物与品质影响的研究进展  

Research Progress on Effects of Cleaning Technology on Microorganisms and Quality of Fresh-cut Fruits and Vegetables

作　　者：张晓芳 胡文忠 刘程惠[1,2] 陈晨 冯可[1,2] 金黎明 张艳慧[1,2] 孙小渊 ZHANG Xiao-fang;HU Wen-zhong;LIU Cheng-hui;CHEN Chen;FENG Ke;JIN Li-ming;ZHANG Yan-hui;SUN Xiao-yuan(College of Life Science,Dalian Minzu University,Dalian 116600,China;Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Dalian 116600,China)

机构地区：[1]大连民族大学生命科学学院,辽宁大连116600 [2]生物技术与资源利用教育部重点实验室,辽宁大连116600

出　　处：《食品工业科技》2020年第13期336-342,共7页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划项目(2016YFD0400903);国家自然科学基金项目(31471923,31172009);国家“十二五”科技支撑计划项目(2012BAD38B05)。

摘　　要：清洗是鲜切果蔬加工过程中必不可少的环节,清洗不仅可以减少微生物数量,还可以去除果蔬经切分后流出的组织汁液,减缓褐变反应,降低营养成分损失,提高食用品质。本文综述了物理清洗、化学清洗和生物清洗技术通过物理或化学作用破坏微生物细胞壁、细胞膜和DNA等而导致其死亡的杀菌机理及其对鲜切果蔬中PPO和POD等褐变相关酶活的抑制作用以及这些技术对鲜切果蔬中VC、叶绿素和固形物含量等营养物质的维持效果,同时还归纳了适合不同种类鲜切果蔬的清洗技术条件,提出了鲜切果蔬清洗技术的研究方向,以期为今后研究不同清洗技术对鲜切果蔬微生物与品质的影响提供理论依据。Cleaning is an essential step in the processing of fresh-cut fruits and vegetables.Cleaning can not only reduce the number of microorganisms,but also remove the succus from the fruits and vegetables after cutting,decrease the browning reaction,reduce the loss of nutrients,and improve the food quality.This paper reviews the sterilization mechanism of physical cleaning,chemical cleaning and biological cleaning technologies which destroy microbial cell walls,cell membranes and DNA through physical or chemical action,and their inhibitory effects on browning-related enzyme activities such as PPO and POD in fresh-cut fruits and vegetables,as well as the maintenance effects of these technologies on nutrient substances such as VC,chlorophyll and solid content.At the same time,the cleaning technology conditions suitable for different kinds of fresh-cut fruits and vegetables are summarized,and the research direction of the cleaning technology for fresh-cut fruits and vegetables is put forward,in order to provide theoretical basis for future research on the influences of different cleaning technologies on microorganisms and quality of fresh-cut fruits and vegetables.

关 键 词：清洗 鲜切果蔬 微生物 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]