功能化聚乙烯醇及其对果蔬的保鲜研究进展  

Research Progress on Functionalized Polyvinyl Alcohol and Its Preservation of Fruits and Vegetables

作　　者：张黎 宋璐 王彦文 黄绍文 李剑 刘楠[2] ZHANG Li;SONG Lu;WANG Yanwen;HUANG Shaowen;LI Jian;LIU Nan(Guizhou Institute of Materials Industry Technology,Guiyang 550016,China;China National Tobacco Quality Supervision and Test Center,Zhengzhou 450001,China)

机构地区：[1]贵州省材料产业技术研究院,贵州贵阳550016 [2]国家烟草质量监督检验中心,河南郑州450001

出　　处：《塑料工业》2022年第6期79-86,共8页China Plastics Industry

基　　金：黔东南州科技计划项目(黔东南科合支撑[2021]16号);贵阳市白云区科技计划项目(白科合同[2020]26号);贵州省高层次创新型人才项目(黔科合平台人才[2020]6024);贵州省科技计划项目(黔科合支撑[2020]4Y226号);贵州省科技计划项目(黔科合支撑[2022]一般059)。

摘　　要：综述了聚乙烯醇的功能化以及功能化聚乙烯醇在果蔬保鲜领域的研究进展,具体从增塑、耐水和抗菌三个方面总结了聚乙烯醇的改性以及它们用于食用菌和常见水果的保鲜效果。最后对聚乙烯醇材料的功能化发展和应用提出一些思考。The research progress of the functionalization of polyvinyl alcohol and the functionalized polyvinyl alcohol in the field of fruit and vegetable preservation were reviewed.The plasticization,water resistance and antibacteria modification of polyvinyl alcohol and its preservation effect in edible mushroom and common fruit were summarized specifically.Finally,some thoughts on the functional development and application of polyvinyl alcohol materials were put forward.

关 键 词：聚乙烯醇 功能化 果蔬 保鲜 

分 类 号：TQ317.9[化学工程—高聚物工业]