高压处理技术在鲜切果蔬保鲜中应用的研究进展  

Research Progress of High-Pressure Treatment Technology in Fresh-Cut Fruits and Vegetables Preservation

作　　者：于皎雪 胡文忠 赵曼如[1,2] 郝可欣 管玉格 高红豆 YU Jiaoxue;HU Wenzhong;ZHAO Manru;HAO Kexin;GUAN Yuge;GAO Hongdou(College of Life Science,Dalian Minzu University,Dalian 116600;Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Dalian 116600;College of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024)

机构地区：[1]大连民族大学生命科学学院,大连116600 [2]生物技术与资源利用教育部重点实验室,大连116600 [3]大连理工大学生命科学与技术学院,大连116024

出　　处：《食品工业》2020年第7期215-218,共4页The 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：鲜切果蔬因其新鲜、营养、方便、安全的特性而日益受到消费者的青睐,但鲜切果蔬在加工过程中会造成营养成分外流,易受微生物的侵染等危害,加速变质衰老进程,引起品质劣变,导致货架期大大缩短。因此,保持鲜切果蔬的品质和延长保鲜期是鲜切果蔬加工技术的关键。而高压处理作为一种环保、安全的物理方法可通过抑制鲜切果蔬表面微生物的生长繁殖和提高其营养品质达到延长保鲜期的目的。该文就近几年有关高压及高压复合保鲜技术的研究现状进行综述,初步探讨了高压处理的保鲜机理和未来发展的趋势,以期为高压复合保鲜技术的开发和应用提供理论参考。Fresh-cut fruits and vegetables were favored by consumers because of their characteristic of freshness, nutrition, convenience and safety. However, fresh-cut fruits and vegetables would cause loss of nutrients and be vulnerable to microbial infection in the process of processing, which would accelerate the deterioration and senescence process, and lead to deterioration of quality and shorten shelf life greatly. Therefore, maintaining the quality of fresh-cut fruits and vegetables and prolonging the shelf life were the key to the processing technology of fresh-cut fruits and vegetables. As a physical method of environmental protection and safety, high pressure treatment could prolong the shelf life of fresh-cut fruits and vegetables by inhibiting the growth and reproduction of microorganisms on the surface and improving their nutritional quality. The research status of high pressure treatment technology and high pressure processing compound preservation technology in recent years was summarized, and the mechanism of high-pressure preservation and the trend of future development were preliminarily discussed, in order to provide theoretical reference for the development and application of new high-pressure compound preservation technology.

关 键 词：鲜切果蔬 高压处理 复合保鲜 保鲜技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]