鲜切果蔬保鲜技术的研究进展  

Research Progress of Fresh-cut Fruits and Vegetables Preservation Technology

作　　者：赵海云 邵林 李涛 李晓翔 杨丽芬 杨晓娜 ZHAO Haiyun;SHAO Lin;LI Tao;LI Xiaoxiang;YANG Lifen;YANG Xiaona(Dali Institute for Food Control,Dali,Yunnan 671000,China;Department of Resource and Enuironment Baoshan College,Baoshan,Yunnan 678000,China)

机构地区：[1]大理州食品检验检测院,云南大理671000 [2]保山学院资源环境学院,云南保山678000

出　　处：《农产品加工》2023年第10期81-90,共10页Farm Products Processing

基　　金：国家自然科学基金地区基金项目(31460153);云南省科技厅青年项目(2017FH001-105);云南省教育厅科学研究基金资助项目(2017ZZX102);云南省科技厅地方本科高校基础研究联合专项资金重点项目(2017FH001-126);云南省科技厅地方本科高校基础研究联合专项资金面上项目(2017FH001-029);保山市第六批中青年学术和技术带头人项目(BSZQNXSHJSDTR201701)。

摘　　要：近年来,随着人们对食物的天然性、营养性和方便性的追求,鲜切果蔬的市场规模越来越大。但因鲜切果蔬自身的特性,在给消费者带来方便的同时安全性也存在一定的风险。鲜切果蔬的保鲜技术刚好可以弥补这一块的缺陷。通过介绍鲜切果蔬轻加工后造成其腐败变质的原因,并针对这些原因综述了国内外对鲜切果蔬保鲜技术的研究,用以提高鲜切果蔬的货架寿命和品质。In recent years,with people's pursuit of natural,nutritional and convenient food,the market scale of fresh-cut fruits and vegetables is growing.However,due to the characteristics of fresh-cut fruits and vegetables,it is not only convenient for consumers,but also food safety problems.The preservation technology of fresh-cut fruits dan vegetables just can make up for this defect.In this paper,the causes of spoilage and deterioration of fresh-cut fruits and vegetables after light processing were introduced,and the research progress of fresh-cut fruits and vegetables preservation technology at home and abroad was summarized to improve the shelf life and quality of fresh-cut fruits and vegetables.

关 键 词：鲜切果蔬 保鲜技术 货架寿命 质量安全 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]