果蔬保鲜技术现状及展望  

Current Status and Future Trends of Postharvest Technology on Fruits and Vegetables

作　　者：吴秀兰 任诗欣 何俊杰 郑禧纯 叶美君 吴欣隽 Wu Xiulan;Ren Shixin;He Junjie;Zheng Xichun;Ye Meijun;Wu Xinjun(School of Food&Pharmaceutical Engineering,Zhaoqing University,Zhaoqing 526061,China)

机构地区：[1]肇庆学院食品与制药工程学院,广东肇庆526061

出　　处：《山东化工》2022年第12期111-114,共4页Shandong Chemical Industry

基　　金：广东省大学生创新训练项目(S202010580073)。

摘　　要：当前果蔬保鲜技术主要采用物理保鲜、化学保鲜以及生物保鲜等类型,其作用机制主要为降低果蔬自身的呼吸作用、抑制病原微生物的侵害以及控制贮藏环境中的温度湿度等环境因子。本文对现有的临界低温高湿保鲜技术、气调保鲜技术、真空预冷减压保鲜技术、浸泡型保鲜技术、熏蒸保鲜技术、可食用膜保鲜技术、拮抗菌保鲜技术、植物源防腐剂等保鲜技术进行了综述,并对新时代的纳米保鲜、结构化水保鲜、生物可降解涂膜等保鲜技术方向进行展望。Physical,chemical and biological fresh-keeping was the common postharvest technology on fruits and vegetables in recent years.The main principle of these fresh-keeping technologies is to reduce the respiration of fruits and vegetables,inhibit the invasion and disease of pathogenic microorganisms on fruits and vegetables,and to extend the fresh-keeping period of fruits and vegetables by controlling environmental factors such as temperature and humidity in the storage environment.This paper focuses on temperature control and high humidity fresh-keeping technology,controlled atmosphere packing technology,vacuum precooling combined with hypobaric storage technology,chemical soaking preservation technology,chemical fumigation preservation technology,edible films fresh-keeping technology,antagonistic antibacterial preservation technology,plant-derived preservatives and other postharvest technologies.It also looks forward to the future trends of nano-preservation,structured water preservation,biodegradable coating and other fresh-keeping technology directions.

关 键 词：果蔬 贮藏 物理保鲜 化学保鲜 生物保鲜 

分 类 号：TQ016[化学工程] TS255.3[轻工技术与工程—农产品加工及贮藏工程]