采后绿色蔬菜保鲜护绿技术研究进展  

Progress in Preservation and Green Protection for Postharvest Green Vegetables

作　　者：林帆 王利强 Lin Fan;Wang Liqiang(School of Mechanical Engineering,Jiangnan University,Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology,Wuxi 214122)

机构地区：[1]江南大学机械工程学院、江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《中国食品学报》2023年第3期416-427,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：中央高校基本科研业务费专项资金(JUSRP21115);江苏省食品先进制造装备技术重点实验室自主研究课题资助项目(FMZ201902)。

摘　　要：绿色蔬菜是指富含叶绿素而外观呈绿色的一类蔬菜。由于酶和微生物的共同作用,会引起蔬菜失绿、感官变差,乃至腐烂,造成了大量的浪费,因此研究蔬菜采后贮藏的保鲜护绿技术具有重要意义。本文综述绿色蔬菜失绿与腐烂机制,非热物理、化学和生物以及它们的组合保鲜技术对蔬菜品质的影响,阐述这些技术存在的问题,展望其研究前景。Green vegetables refer to a group of vegetables that are green in appearance because of their high chlorophyll content.Due to the combined action of enzymes and microorganisms can cause vegetable chlorosis,sensory deterioration,and even decay,resulting in a lot of waste,it is of great importance to study the preservation and green protection technique for postharvest storage of vegetables.In this paper,the mechanisms of chlorosis and decay of green vegetables,the effects of non-thermal physical,chemical,biological and their combination on the quality of vegetables are reviewed.The problems of these technologies are expounded,and the research prospects are prospected.

关 键 词：蔬菜 保鲜 护绿 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]