鲜切荸荠保鲜技术研究进展  

Research Progress on Preservation Technology of Fresh-cut Water Chestnuts

作　　者：刘洋洋 李悦悦 彭川宁 孙宏靖 LIU Yangyang;LI Yueyue;PENG Chuanning;SUN Hongjing(College of Chemistry and Life Sciences,Anshan Normal University,Anshan 114007,China)

机构地区：[1]鞍山师范学院化学与生命科学学院,辽宁鞍山114007

出　　处：《中国果菜》2024年第12期9-12,共4页China Fruit & Vegetable

基　　金：2021年鞍山师范学院大学生创新创业训练计划项目(202110169022)。

摘　　要：鲜切荸荠因营养价值高、滋味鲜美和食用便捷等特性日益受到人们的青睐,然而,鲜切荸荠经去皮加工处理后,组织易受到微生物污染、机械损伤等的影响,贮藏过程中易发生腐败变质等不良现象,极大缩短了产品的货架期。本文综述了近年来利用物理方法、化学方法和综合方法保鲜鲜切荸荠的研究进展,并简述了各种保鲜方法的优缺点,以期为今后荸荠保鲜新技术的开发提供一定的理论参考。Fresh-cut water chestnuts are increasingly favored by people due to their rich nutritional value,delicious taste and convenient consumption.However,fresh-cut water chestnuts will be contaminated by microorganisms and mechanically damaged after peeling and processing,resulting in the occurrence of bad phenomena such as spoilage and deterioration during the storage process of the fresh-cut water chestnuts,which greatly shortens the shelf life of the product.Therefore,it is very important to study the preservation technologies of fresh-cut water chestnuts.The preservation technologies of fresh-cut water chestnuts research progress by using physical methods,chemical methods and comprehensive methods in recent years were reviewed in this paper,and the advantages and disadvantages of various preservation methods were briefly described,hoping to provide some theoretical reference for the development of new water chestnut preservation techniques in the future.

关 键 词：鲜切荸荠 贮藏保鲜 物理保鲜 化学保鲜 综合保鲜方法 

分 类 号：TS201[轻工技术与工程—食品科学]