切前处理技术预防鲜切果蔬褐变的研究进展  

Research Progress in Pretreatment for Preventing the Browning of Fresh-Cut Fruits and Vegetables

作　　者：宿玲绮 傅佳立 彭勇[1] 张耸 石晶盈[1] 刘佩[1] 王庆国[1] 张小燕[1] SU Lingqi;FU Jiali;PENG Yong;ZHANG Song;SHI Jingying;LIU Pei;WANG Qingguo;ZHANG Xiaoyan(College of Food Science and Engineering,Key Laboratory of Food Nutrition and Health in Universities of Shandong Province,National Apple Engineering Technology Research Center,Shandong Agricultural University,Tai'an 271018,Shandong,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品营养与健康重点实验室,国家苹果工程技术研究中心,山东泰安271018

出　　处：《食品研究与开发》2024年第15期196-203,共8页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(32302178);“十四五”国家重点研发计划项目(2023YFD2301000);山东省自然科学基金面上项目(ZR2022MC102)。

摘　　要：鲜切果蔬切割之后容易发生表面褐变等问题,严重影响果蔬商品价值和消费者的购买欲,成为制约鲜切果蔬发展的重要瓶颈。该文重点针对冷激处理、热处理、高氧处理、化学处理等切前处理技术在鲜切果蔬上的应用进行阐述,并对切前处理调控果蔬褐变的机制进行探讨,分析目前存在的关键问题及未来的发展方向,以期为开发更安全高效的褐变控制技术提供理论参考。Fresh-cut fruits and vegetables are prone to surface browning and other problems,which affect the values of fruits and vegetables and consumers′desire to buy,becoming the bottleneck restricting the development of fresh-cut fruits and vegetables.The pretreatment technologies such as cold shock treatment,heat treatment,high oxygen treatment,and chemical treatment for fresh-cut fruits and vegetables were summarized.The mechanism of pretreatment in preventing the browning of fruits and vegetables was expounded,and the current key problems and future development directions were discussed,with a view to providing theoretical reference for the development of safer and more efficient browning control technology.

关 键 词：鲜切果蔬 褐变 切前处理 应用技术 作用机制 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]