鲜切果蔬贮藏保鲜技术研究进展
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摘要
鲜切果蔬以其新鲜度高、方便、安全等优点,深受消费者的喜爱,但鲜切果蔬在贮藏、销售过程中的品质下降严重影响了其商业价值,保鲜技术的应用可有效减缓品质的下降,保证其产品的商业价值。本文重点介绍了鲜切果蔬的保鲜技术,主要包括物理保鲜、化学保鲜、生物保鲜等,以期为今后更深入地研究提供借鉴与参考。
Fresh-cut fruits and vegetables are increasingly favored by consumers,because of their great freshness,convenience and safety.However,the decline of quality of fresh-cut fruits and vegetables during storage and selling seriously affect its commercial value.The application of preservation technologies can effectively slow down the decline of quality and ensure its commercial value.This paper mainly reviews preservation technologies of fresh-cut fruits and vegetables,including physical,chemical,biological preservation technologies,in order to provide reference for further studies in the future.
Fresh-cut fruits and vegetables are increasingly favored by consumers,because of their great freshness,convenience and safety.However,the decline of quality of fresh-cut fruits and vegetables during storage and selling seriously affect its commercial value.The application of preservation technologies can effectively slow down the decline of quality and ensure its commercial value.This paper mainly reviews preservation technologies of fresh-cut fruits and vegetables,including physical,chemical,biological preservation technologies,in order to provide reference for further studies in the future.
引文
[1]董妍,胡文忠,姜爱丽.鲜切果蔬中生物保鲜剂的研究进展[J].食品安全质量检测学报,2015,6(7):2409-2414.
[2]胡欣,张长峰,郑先章.减压冷藏技术对鲜切果蔬保鲜效果的研究[J].保鲜与加工,2012,12(6):17-20,24.DOI:10.3969/j.issn.1009-6221.2012.06.004.
[3]胡君一,杨芳芳,侯宪峰,等.贮藏温度对鲜切南果梨保鲜的影响[J].食品研究与开发,2014,35(2):107-108.DOI:10.3969/j.issn.1005-6521.2014.02.027.
[4]任丽芳,李军.贮藏温度对鲜切胡萝卜品质的影响[J].食品科技,2014,39(5):30-33.
[5]ESCALONA V H,VERLINDEN B E,GEYSEN S,et al.Changes in respiration of fresh-cut butterhead lettuce under controlled atmospheres using low and superatmospheric oxygen conditions with different carbon dioxide levels[J].Postharvest Biology and Technology,2006,39(1):48-55.DOI:10.1016/j.postharvbio.2005.09.003.
[6]郭衍银,李玲.高O2薄膜气调包装对鲜切莲藕保鲜效果的影响[J].现代食品科技,2013,29(10):2447-2452.
[7]赵春霞,胡蓉,魏丹,等.氩气气调包装对鲜切香菇品质的影响[J].食品科学,2013,34(18):327-331.DOI:10.7506/spkx1002-6630-201318067.
[8]方凌,张继刚,钱世兵,等.60Coγ辐照处理对鲜切莲藕采后贮藏品质的影响[J].食品工业科技,2016,37(3):334-338.DOI:10.13386/j.issn1002-0306.2016.03.061.
[9]冯岩岩,王庆国.高能电子束辐照对鲜切牛蒡贮藏品质和褐变的影响[J].保鲜与加工,2013,13(5):29-33.DOI:10.3969/j.issn.1009-6221.2013.05.006.
[10]耿亚娟,王艳颖,齐海萍,等.紫外照射对鲜切苹果营养品质的影响[J].食品工业科技,2016,37(1):331-333,337.DOI:10.13386/j.issn1002-0306.2016.01.057.
[11]ALEXOPOULOS A,PLESSAS S,CECIU S,et al.Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce(Lactuca sativa)and green bell pepper(Capsicum annuum)[J].Food Control,2013,30(2):491-496.DOI:10.1016/j.foodcont.2012.09.018.
[12]RESTUCCIA C,LOMBARDO S,PANDINO G,et al.An innovative combined water ozonisation/O3-atomosphere storage for preserving the overall quality of two globe artichoke cultivars[J].Innovative Food Science and Emerging Technologies,2014,21:82-89.DOI:10.1016/j.ifset.2013.10.009.
[13]张丽华,纵伟,李青,等.臭氧水处理对鲜切猕猴桃品质的影响[J].食品工业科技,2015,36(8):315-319.DOI:10.13386/j.issn1002-0306.2015.08.057.
[14]王肽,谢晶.臭氧水处理对鲜切茄子保鲜效果的研究[J].食品工业科技,2013,34(15):324-328.
[15]KOUKOUNARAS A,DIAMANTIDIS G,SFAKIOTAKIS E.The effect of heat treatment on quality retention of fresh-cut peach[J].Postharvest Biology and Technology,2008,48(1):30-36.DOI:10.1016/j.postharvbio.2007.09.011.
[16]袁明芬,刘程惠,胡文忠,等.热处理对抑制鲜切香蕉褐变的效果的研究[J].食品工业科技,2015,36(7):332-335.DOI10.13386/j.issn1002-0306.2015.07.061.
[17]闫帅,梁颖,文梦棠,等.热处理对鲜切鸡毛菜品质的影响[J].食品工业科技,2014,35(12):341-343.DOI:10.13386j.issn1002-0306.2014.12.066.
[18]纵伟,刘风珠,李军辉.超高压处理对鲜切山药片质量的影响[J].中国农学通报,2006,22(11):334-337.DOI:10.3969j.issn.1000-6850.2006.11.080.
[19]赵电波,张相生,张丽尧,等.超高压处理对鲜切雪莲果片保鲜效果的影响[J].食品研究与开发,2012,33(1):186-190DOI:10.3969/j.issn.1005-6521.2012.01.052.
[20]汪薇,李晓,杨宏,等.超高压处理对鲜切莲藕品质及其贮藏性的影响[J].华中农业大学学报,2016,35(2):101-107.DOI:10.3969/j.issn.1000-2421.2016.02.016.
[21]覃海元,杨昌鹏,CHAROENREI S.柠檬酸和异抗坏血酸钠处理对冷藏鲜切菠萝质量的影响[J].食品工业科技2006,27(8):155-159.DOI:10.3969/j.issn.1002-0306.200608.050.
[22]丁捷,刘书香,张雪军,等.鲜切马铃薯复合褐变抑制剂组合的筛选[J].食品科学,2011,32(6):288-292.DOI:10.7506spkx1002-6630-201106066.
[23]刘程惠,马涛,胡文忠,等.两种保鲜剂处理对鲜切冬瓜保鲜效果的影响[J].食品工业科技,2015,36(15):307-311DOI:10.13386/j.issn1002-0306.2015.15.056.
[24]潘永贵,段琪,陈维信.壳聚糖涂膜处理对鲜切杨桃的保鲜效果[J].热带作物学报,2008,29(2):145-149.DOI:103969/j.issn.1000-2561.2008.02.005.
[25]祝美云,李梅,朱世明.壳聚糖复合保鲜剂对鲜切李子品质的影响及其配方筛选[J].浙江农业学报,2009,21(4):375-378.DOI:10.3969/j.issn.1004-1524.2009.04.016.
[26]邢亚阁,许青莲,车振明,等.壳聚糖肉桂油生物保鲜剂对蒜薹贮藏品质的影响[J].西华大学学报(自然科学版),201231(6):98-101,112.
[27]王建清,杨艳,金政伟,等.小茴香/柠檬草提取精油对鲜切网纹瓜的保鲜效果[J].包装工程,2010,31(21):4-6.
[28]陈洲,王婷婷,姚颖斐,等.黄连、连翘提取物对鲜切莴苣保鲜效果的研究[J].食品工业,2013,34(11):180-183.
[29]陈林林.柑橘皮精油对鲜切马铃薯褐变及冷却猪肉保鲜的影响[J].食品工业科技,2012,33(2):106-109.
[30]徐莉.鲜切根、茎类蔬菜褐变控制技术的研究[D].泰安:山东农业大学,2008.DOI:10.7666/d.y1374522.
[31]王慧倩,郑聪,王华东,等.乙醇熏蒸处理对鲜切西兰花活性成分和抗氧化活性的影响[J].食品科学,2014,35(16):250-254.DOI:10.7506/spkx1002-6630-201416048.
[32]徐莉,张兵兵,王庆国.乙醇熏蒸对鲜切菊芋保鲜效果的研究[J].食品与发酵工业,2007,33(9):169-173.DOI:10.13995/j.cnki.11-1802/ts.2007.09.036.
[33]王艳颖,胡文忠,姜波,等.茉莉酸甲酯处理抑制鲜切梨褐变机理的研究[J].食品工业科技,2012,33(23):339-342,347.DOI:10.13386/j.issn1002-0306.2012.23.060.
[34]金龙娇,王艳颖,马超,等.茉莉酸甲酯处理对鲜切苹果生理生化变化的影响[J].食品科技,2012,37(10):30-34.
[35]于烨,姜爱丽,胡文忠,等.茉莉酸甲酯处理对鲜切紫薯生理生化及品质的影响[J].食品工业科技,2012,33(15):331-334.
[36]李天,王艳颖,张馨跃,等.茉莉酸甲酯处理对鲜切芹菜生理品质的影响[J].食品研究与开发,2014,35(9):120-124.DOI:10.3969/j.issn.1005-6521.2014.09.031.
[37]辛松林,秦文,王艳,等.乳酸链球菌素在生菜保鲜中的应用[J].中国食品添加剂,2007(2):174-176.DOI:10.3969/j.issn.1006-2513.2007.02.037.
[38]吴汶飞,余小林,胡卓炎.生物保鲜剂对提高鲜切荔枝果肉冰温贮藏品质的效果[J].食品与发酵工业,2012,38(4):202-207.DOI:10.13995/j.cnki.11-1802/ts.2012.04.055.
[2]胡欣,张长峰,郑先章.减压冷藏技术对鲜切果蔬保鲜效果的研究[J].保鲜与加工,2012,12(6):17-20,24.DOI:10.3969/j.issn.1009-6221.2012.06.004.
[3]胡君一,杨芳芳,侯宪峰,等.贮藏温度对鲜切南果梨保鲜的影响[J].食品研究与开发,2014,35(2):107-108.DOI:10.3969/j.issn.1005-6521.2014.02.027.
[4]任丽芳,李军.贮藏温度对鲜切胡萝卜品质的影响[J].食品科技,2014,39(5):30-33.
[5]ESCALONA V H,VERLINDEN B E,GEYSEN S,et al.Changes in respiration of fresh-cut butterhead lettuce under controlled atmospheres using low and superatmospheric oxygen conditions with different carbon dioxide levels[J].Postharvest Biology and Technology,2006,39(1):48-55.DOI:10.1016/j.postharvbio.2005.09.003.
[6]郭衍银,李玲.高O2薄膜气调包装对鲜切莲藕保鲜效果的影响[J].现代食品科技,2013,29(10):2447-2452.
[7]赵春霞,胡蓉,魏丹,等.氩气气调包装对鲜切香菇品质的影响[J].食品科学,2013,34(18):327-331.DOI:10.7506/spkx1002-6630-201318067.
[8]方凌,张继刚,钱世兵,等.60Coγ辐照处理对鲜切莲藕采后贮藏品质的影响[J].食品工业科技,2016,37(3):334-338.DOI:10.13386/j.issn1002-0306.2016.03.061.
[9]冯岩岩,王庆国.高能电子束辐照对鲜切牛蒡贮藏品质和褐变的影响[J].保鲜与加工,2013,13(5):29-33.DOI:10.3969/j.issn.1009-6221.2013.05.006.
[10]耿亚娟,王艳颖,齐海萍,等.紫外照射对鲜切苹果营养品质的影响[J].食品工业科技,2016,37(1):331-333,337.DOI:10.13386/j.issn1002-0306.2016.01.057.
[11]ALEXOPOULOS A,PLESSAS S,CECIU S,et al.Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce(Lactuca sativa)and green bell pepper(Capsicum annuum)[J].Food Control,2013,30(2):491-496.DOI:10.1016/j.foodcont.2012.09.018.
[12]RESTUCCIA C,LOMBARDO S,PANDINO G,et al.An innovative combined water ozonisation/O3-atomosphere storage for preserving the overall quality of two globe artichoke cultivars[J].Innovative Food Science and Emerging Technologies,2014,21:82-89.DOI:10.1016/j.ifset.2013.10.009.
[13]张丽华,纵伟,李青,等.臭氧水处理对鲜切猕猴桃品质的影响[J].食品工业科技,2015,36(8):315-319.DOI:10.13386/j.issn1002-0306.2015.08.057.
[14]王肽,谢晶.臭氧水处理对鲜切茄子保鲜效果的研究[J].食品工业科技,2013,34(15):324-328.
[15]KOUKOUNARAS A,DIAMANTIDIS G,SFAKIOTAKIS E.The effect of heat treatment on quality retention of fresh-cut peach[J].Postharvest Biology and Technology,2008,48(1):30-36.DOI:10.1016/j.postharvbio.2007.09.011.
[16]袁明芬,刘程惠,胡文忠,等.热处理对抑制鲜切香蕉褐变的效果的研究[J].食品工业科技,2015,36(7):332-335.DOI10.13386/j.issn1002-0306.2015.07.061.
[17]闫帅,梁颖,文梦棠,等.热处理对鲜切鸡毛菜品质的影响[J].食品工业科技,2014,35(12):341-343.DOI:10.13386j.issn1002-0306.2014.12.066.
[18]纵伟,刘风珠,李军辉.超高压处理对鲜切山药片质量的影响[J].中国农学通报,2006,22(11):334-337.DOI:10.3969j.issn.1000-6850.2006.11.080.
[19]赵电波,张相生,张丽尧,等.超高压处理对鲜切雪莲果片保鲜效果的影响[J].食品研究与开发,2012,33(1):186-190DOI:10.3969/j.issn.1005-6521.2012.01.052.
[20]汪薇,李晓,杨宏,等.超高压处理对鲜切莲藕品质及其贮藏性的影响[J].华中农业大学学报,2016,35(2):101-107.DOI:10.3969/j.issn.1000-2421.2016.02.016.
[21]覃海元,杨昌鹏,CHAROENREI S.柠檬酸和异抗坏血酸钠处理对冷藏鲜切菠萝质量的影响[J].食品工业科技2006,27(8):155-159.DOI:10.3969/j.issn.1002-0306.200608.050.
[22]丁捷,刘书香,张雪军,等.鲜切马铃薯复合褐变抑制剂组合的筛选[J].食品科学,2011,32(6):288-292.DOI:10.7506spkx1002-6630-201106066.
[23]刘程惠,马涛,胡文忠,等.两种保鲜剂处理对鲜切冬瓜保鲜效果的影响[J].食品工业科技,2015,36(15):307-311DOI:10.13386/j.issn1002-0306.2015.15.056.
[24]潘永贵,段琪,陈维信.壳聚糖涂膜处理对鲜切杨桃的保鲜效果[J].热带作物学报,2008,29(2):145-149.DOI:103969/j.issn.1000-2561.2008.02.005.
[25]祝美云,李梅,朱世明.壳聚糖复合保鲜剂对鲜切李子品质的影响及其配方筛选[J].浙江农业学报,2009,21(4):375-378.DOI:10.3969/j.issn.1004-1524.2009.04.016.
[26]邢亚阁,许青莲,车振明,等.壳聚糖肉桂油生物保鲜剂对蒜薹贮藏品质的影响[J].西华大学学报(自然科学版),201231(6):98-101,112.
[27]王建清,杨艳,金政伟,等.小茴香/柠檬草提取精油对鲜切网纹瓜的保鲜效果[J].包装工程,2010,31(21):4-6.
[28]陈洲,王婷婷,姚颖斐,等.黄连、连翘提取物对鲜切莴苣保鲜效果的研究[J].食品工业,2013,34(11):180-183.
[29]陈林林.柑橘皮精油对鲜切马铃薯褐变及冷却猪肉保鲜的影响[J].食品工业科技,2012,33(2):106-109.
[30]徐莉.鲜切根、茎类蔬菜褐变控制技术的研究[D].泰安:山东农业大学,2008.DOI:10.7666/d.y1374522.
[31]王慧倩,郑聪,王华东,等.乙醇熏蒸处理对鲜切西兰花活性成分和抗氧化活性的影响[J].食品科学,2014,35(16):250-254.DOI:10.7506/spkx1002-6630-201416048.
[32]徐莉,张兵兵,王庆国.乙醇熏蒸对鲜切菊芋保鲜效果的研究[J].食品与发酵工业,2007,33(9):169-173.DOI:10.13995/j.cnki.11-1802/ts.2007.09.036.
[33]王艳颖,胡文忠,姜波,等.茉莉酸甲酯处理抑制鲜切梨褐变机理的研究[J].食品工业科技,2012,33(23):339-342,347.DOI:10.13386/j.issn1002-0306.2012.23.060.
[34]金龙娇,王艳颖,马超,等.茉莉酸甲酯处理对鲜切苹果生理生化变化的影响[J].食品科技,2012,37(10):30-34.
[35]于烨,姜爱丽,胡文忠,等.茉莉酸甲酯处理对鲜切紫薯生理生化及品质的影响[J].食品工业科技,2012,33(15):331-334.
[36]李天,王艳颖,张馨跃,等.茉莉酸甲酯处理对鲜切芹菜生理品质的影响[J].食品研究与开发,2014,35(9):120-124.DOI:10.3969/j.issn.1005-6521.2014.09.031.
[37]辛松林,秦文,王艳,等.乳酸链球菌素在生菜保鲜中的应用[J].中国食品添加剂,2007(2):174-176.DOI:10.3969/j.issn.1006-2513.2007.02.037.
[38]吴汶飞,余小林,胡卓炎.生物保鲜剂对提高鲜切荔枝果肉冰温贮藏品质的效果[J].食品与发酵工业,2012,38(4):202-207.DOI:10.13995/j.cnki.11-1802/ts.2012.04.055.