鲜切黄瓜保鲜技术研究进展  

Research Progress of Fresh-cut Cucumber Preservation Technology

作　　者：王怡 袁宁 王佳宇 胡文忠 WANG Yi;YUAN Ning;WANG Jia-yu;HU Wen-zhong(School of Life Science,Dalian Minzu University,Liaoning 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

出　　处：《包装工程》2022年第15期96-104,共9页Packaging Engineering

基　　金：国家自然科学基金(31471923,31340038,31172009)。

摘　　要：目的通过对鲜切黄瓜的各种贮藏保鲜技术进行综述,选择合适的贮藏方法,为我国鲜切黄瓜保鲜技术的发展提供参考和思路。方法对近年来有关国内外鲜切黄瓜保鲜技术的研究进展进行综述,其中包括常压低温等离子体、气调保鲜、超声波等物理保鲜技术,壳聚糖涂膜、1–MCP等化学保鲜技术,以及Nisin、天然提取物等生物保鲜技术。结果采用保鲜技术抑制了鲜切黄瓜营养成分的流失、微生物侵染等。结论黄瓜经切分处理后,与空气的接触面积增大,腐败变质和微生物侵染是鲜切黄瓜在贮藏和运输过程中易发生的主要问题。论述了多种保鲜技术,以期为今后鲜切黄瓜保鲜技术的研究提供理论依据和实际参考。The work aims to summarize various storage and preservation technologies of fresh-cut cucumber and se-lect suitable storage methods,so as to provide further reference and ideas for the development of fresh-cut cucumber preservation technology in China.The research progress of fresh-cut cucumber preservation technologies at home and abroad in recent years was reviewed,including physical preservation technologies such as APLTP,modified atmosphere preservation and ultrasonic,chemical preservation technologies such as chitosan coating and 1-MCP and biological preservation technologies such as Nisin and natural extract.The preservation technologies inhibited the loss of nutrients and microbial infection of fresh-cut cucumber.After the cucumber is cut,the contact area with the air increases,and spoilage and microbial infection are the main problems of fresh-cut cucumber during storage and transportation.The work discusses a variety of preservation technologies,in order to provide theoretical basis and practical reference for the re-search of fresh-cut cucumber preservation technologies in the future.

关 键 词：鲜切黄瓜 物理保鲜技术 化学保鲜技术 生物保鲜技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]