鲜切菠萝贮藏保鲜技术研究进展与展望  

Research Progress of Fresh-cut Pineapple Preservation Technology

作　　者：廖兴梅 邱叶 王晓敏 邢亚阁 刘晓翠 许青莲 LIAO Xingmei;QIU Ye;WANG Xiaomin;XING Yage;LIU Xiaocui;XU Qinglian(School of Food and Bioengineering,Xihua University,Chengdu 610039 China;Key Laboratory of Food non Thermal Technology,Research Institute of Xihua University,Yibin 644000 China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]宜宾西华大学研究院食品非热技术重点实验室,四川宜宾644000

出　　处：《西华大学学报（自然科学版）》2023年第3期10-18,70,共10页Journal of Xihua University:Natural Science Edition

基　　金：四川省科技支撑计划项目(2021YFQ0071);四川省科技支撑计划项目(2019YFN0174);宜宾科技支撑计划项目(2018ZSF002);成都市科技项目重点研发计划项目(2018-YF05-00213-SN);四川省重点实验室开放基金项目(GR-2018-E-01)。

摘　　要：鲜切菠萝因具有风味独特、食用方便和新鲜等特性而备受消费者的喜爱。然而,鲜切菠萝在经过一系列机械处理后,极易发生氧化褐变、质地腐烂和微生物侵染等现象,使其货架寿命缩短,严重制约了鲜切菠萝产业的发展。因此,有效保持鲜切菠萝的贮藏品质至关重要。本文对国内外关于鲜切菠萝在物理、化学和生物保鲜技术等方面的研究现状进行综述,并对其未来的发展方向进行展望,以期为鲜切菠萝的贮藏保鲜提供理论参考。Fresh-cut pineapple is popular among consumers because of its unique flavor,convenience and freshness.However,they are highly susceptible to oxidative browning,textural decay and microbial infestation after a series of mechanical treatments,which shortens their shelf life and severely restricts the development of the fresh-cut pineapple industry.Therefore,effective preservation of fresh-cut pineapple storage quality is very important.This paper reviews the current status of research on fresh-cut pineapple preservation technology at home and abroad,mainly including physical,chemical,and biological preservation technologies,and provides an outlook on the future development direction of fresh-cut pineapple preservation technology,with a view to providing theoretical references for the storage and preservation of fresh-cut pineapple.

关 键 词：鲜切菠萝 物理保鲜 化学保鲜 生物保鲜 保鲜技术 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]