花生保鲜方法及贮藏期品质变化研究进展  

Research progress of peanut preservation methods and quality changes during storage

作　　者：范金波 班晨宇 苏冬雨 张瀛心 石太渊[3] FAN Jinbo;BAN Chenyu;SU Dongyu;ZHANG Yingxin;SHI Taiyuan(College of Food Science and Technology,Bohai University,Jinzhou 121013,China;National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,China;Institute of Food and Processing,Liaoning Province Academy of Agricultural Sciences,Shenyang 110161,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [3]辽宁省农业科学院食品与加工研究所,沈阳110161

出　　处：《包装与食品机械》2023年第4期62-68,共7页Packaging and Food Machinery

基　　金：辽宁省“揭榜挂帅”科技攻关项目(2021JH1/1040003402);辽宁省科技特派行动专项计划(2022030719-JH5/104)。

摘　　要：为改进花生保鲜方法,促进花生贮藏期品质改善。综述4类贮藏保鲜方法:物理方法损伤小,能延缓花生酸败;化学方法明显抑制酸败及微生物生长,但对人体有影响;生物方法几乎无损,对人体无影响,能延缓酸败,抑制微生物;涂膜贮藏保鲜方法对花生本身品质的影响较小,能延长花生贮藏期。合理的贮藏保鲜方式,对花生变质有明显的抑制效果,能够延长花生贮藏期。研究为减少花生贮藏期损失提供理论支撑。In order to improve the preservation method of peanuts and ensure the quality improvement of peanuts during storage period,four kinds of storage methods were summarized.The physical method has little damage and can delay rancidity of peanuts.The chemical method obviously inhibits rancidity and microorganism growth,but has influence on human body.Biological methods are almost nondestructive,have no effect on human body,can delay rancidity,and inhibit microorganisms;Coating storage method has little effect on peanut quality and can prolong peanut storage period.Reasonable storage and preservation method has obvious inhibition effect on peanut deterioration and can prolong the storage period of peanuts.This study provides theoretical support for the research and development of peanut preservation methods and for reducing the loss during storage.

关 键 词：花生 贮藏保鲜方法 品质 

分 类 号：TS206.5[轻工技术与工程—食品科学]