高值果蔬采后保鲜技术研究进展  

Research Progress of Preservation Technologies for High-Value Fruits and Vegetables

作　　者：李金金 李春媛 罗铮 张鹏[2] 张爱琳 吴迪[5,6] 李江阔 LI Jinjin;LI Chunyuan;LUO Zheng;ZHANG Peng;ZHANG Ailin;WU Di;LI Jiangkuo(Anshan Normal University,Anshan 114016,China;National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Beijing Spring Yuchun Trading Co.,Ltd.,Beijing 101299,China;College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300392,China;College of Agriculture&Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhejiang University Zhongyuan Institute,Zhengzhou 450000,China)

机构地区：[1]鞍山师范学院,辽宁鞍山114016 [2]天津市农业科学院农产品保鲜与加工技术研究所,国家农产品保鲜工程技术研究中心(天津),天津300384 [3]北京春雨春商贸有限公司,北京101299 [4]天津农学院食品科学与生物工程学院,天津300392 [5]浙江大学农业与生物技术学院,浙江杭州310058 [6]浙江大学中原研究院,河南郑州450000

出　　处：《保鲜与加工》2024年第6期109-119,共11页Storage and Process

基　　金：国家重点研发计划项目(2022YFD1600504);天津市农业科学院种业专项(2023ZYCX012)。

摘　　要：高值果蔬具有较高营养价值、经济价值和市场需求,但其在采收及贮运环节极易出现褐变和腐烂等损耗的情况,导致商品价值降低,影响产业健康发展。同时,随着人们对食品安全问题的普遍关注,研究和开发高效、安全、环保的高值果蔬保鲜技术具有重要意义。综述了国内外高值果蔬保鲜技术研究进展,根据近年研究热点,重点介绍了气调保鲜、纳米保鲜、1-甲基环丙烯(1-MCP)处理、褪黑素处理、拮抗菌保鲜、天然提取物保鲜、基因工程保鲜技术的作用机制及在几种高值果蔬上的应用效果,分析了各种保鲜技术的优缺点和存在的问题,并提出未来高值果蔬保鲜技术研究的发展方向和应用前景,以期为高值果蔬保鲜新技术的研究和开发提供借鉴与参考。High-value fruits and vegetables possess high nutritional value,economic value,and market demand.However,they are prone to browning and rot during harvesting and transportation,leading to a decrease in commodity value and hindering the healthy development of the industry.Moreover,with the widespread concern about food safety issues,it is of significance to research and develop efficient,safe,and environmentally friendly preservation technologies for high-value fruits and vegetables.This review summarizes the research progress of preservation technologies for high-value fruits and vegetables at home and abroad.Based on recent research hotspots,this review focuses on introducing the mechanisms and application effects of various preservation technologies in high-value fruits and vegetables,including modified atmosphere packaging,nano-preservation,1-MCP treatment,melatonin treatment,antagonistic microbial agents preservation,natural extracts preservation,and genetic engineering preservation.The review analyzes the advantages,disadvantages,and existing issues of various preservation technologies,and proposes the future development directions and application prospects of preservation technologies for high-value fruits and vegetables,aiming to provide insights and references for the research and development of new preservation technologies for high-value fruits and vegetables.

关 键 词：高值果蔬 枇杷 桃 软枣猕猴桃 西兰花 芦笋 贮藏 保鲜技术 

分 类 号：S609.3[农业科学—园艺学]