组合保鲜方式应用于水产品保鲜的研究进展

水产品蛋白质价值高,富含多不饱和脂肪酸、必需氨基酸等多种营养物质,易受微生物污染而导致腐败变质。文章在分析现代水产品保鲜技术的基础上,综合理化指标、微生物指标等鲜度评价指标,从物理、化学、生物保鲜技术的不同组合角度详细综述了应用于水产品保鲜中的不同组合保鲜方式,总结并提出在未来水产品保鲜技术发展中复合生物保鲜剂与物理、化学保鲜技术的结合将具有广阔的应用前景。     

淡水鱼防腐保鲜栅栏因子的研究进展

淡水鱼是一种含有丰富蛋白质和脂肪的食品原料,因此,微生物的控制是其捕获后防腐保鲜的关键环节。栅栏技术是通过将多种抑菌、杀菌因子科学地组合,从而抑制保鲜期间淡水鱼中微生物的生长和繁殖,保证其安全和品质的一种保鲜技术。本文概述了栅栏效应与微生物的关系,以及淡水鱼保鲜中常用栅栏因子的研究现状与组合方式,以期为淡水鱼栅栏保鲜技术的研究和应用提高参考。     

气调保鲜包装技术在食品包装中的应用

气调保鲜包装技术可调节不同比例的气体组合,适应多种被包装食品的要求,延长食品的保鲜期,能保证食品果蔬的原汁、原味、原貌。文中介绍了气调保鲜包装技术的原理以及在食品和果蔬等产品包装中的应用,探讨了其保鲜包装方法和特点。     

生物保鲜剂结合物理技术在果蔬保鲜中应用的研究进展

生物保鲜剂因天然、安全、无毒等特点而广泛应用于果蔬保鲜领域,且越来越受到国内外研究者的关注。生物保鲜剂与物理保鲜技术组合的保鲜方式,具有协同和互补作用,能够达到更好的保鲜效果。本文概述了果蔬采后劣变的机制,详细阐述了近几年生物保鲜剂与低温、气调、臭氧、辐照、微波、超声波、超高压、高压脉冲电场等物理保鲜技术组合在果蔬保鲜中的应用研究进展,并总结了组合保鲜技术的优势和不足。旨在为生物保鲜剂的开发应用及组合保鲜方式的探究提供参考。     

气调保鲜包装机气体比例混合器的研究

综述了气调保鲜包装机中气体比例混合器的原理、类型及气体混合配送技术,研究了应用气体比例混合器的新技术实现不同比例气体的调节与组合,连续不断地供给气调保鲜包装机,适应各种被包装物品的保鲜包装要求。     

气调保鲜包装机气体比例混合器的研究

综述了气调保鲜包装机中气体比例混合器的原理、类型及气体混合配送技术,研究了应用气体比例混合器的新技术实现不同比例气体的调节与组合,连续不断地供给气调保鲜包装机,适应各种被包装物品的保鲜包装要求。     

草鱼低温保鲜技术研究进展

低温保鲜是草鱼重要的贮藏方式。低温虽然不能完全使草鱼鱼体内源酶活性丧失,但能显著抑制鱼体内酶的活性,抑制微生物的生长繁殖,从而延长鱼的保质期。储藏温度相对低时,草鱼的品质、口味等不容易丢失,从而延缓其腐败变质。此外,为响应国家关于“十四五”冷链物流发展规划,需要建立有效的保鲜技术,降低草鱼储藏期间的品质劣化,延长草鱼的货架期。本文概述了有关草鱼低温保鲜对微生物、酶活性的影响,综述了草鱼常见的几种低温保鲜方式（冷却保鲜、冰温保鲜、微冻保鲜、冻藏保鲜、气调低温保鲜、复合保鲜以及新型保鲜技术）的作用原理、方式及其在草鱼保鲜中的应用、保鲜效果等,旨在为草鱼低温保鲜提供参考,寻找更实用、经济的草鱼保鲜方式。     

果蔬保鲜材料

日本瓜豆(如茄子、番茄、黄瓜、菜豆等)、叶菜(如菠菜、白菜等)及水果(如青香蕉、苹果、巴梨等)的贮运都是采用瓦楞纸箱及树脂薄膜包装。本发明的保鲜材料,不仅可调节此包装系内的湿度、气体组成等,还可简便地进行温度控制,确保在果蔬贮运过程中能长期保鲜。     

食品辐照保鲜的研究进展

辐照保鲜是食品保鲜的新工艺 ,有着极大的发展前景及实用价值。本文就目前国内外对食品辐照保鲜技术研究的进展做一概述。介绍了食品辐照保鲜技术的应用方式以及相应的可应用该技术的食品种类 ,并对食品辐照保鲜机械的开发情况做一介绍。     

保鲜湿面保鲜及储藏技术研究现状

保鲜湿面经过多年的发展,生产技术已经基本成熟。该文就保鲜湿面的保鲜、护色、加工工艺以及储藏技术进行概述,并对保鲜湿面的发展前景及对策提出几点建议,以期加快开拓其市场的步伐。     

果蔬保鲜技术及其研究进展

随着经济的发展和人们生活水平的提高,果蔬保鲜技术受到了社会各界的广泛关注,综述了果蔬保鲜技术的应用,并结合了近年来研究对一些新兴的保鲜技术进行介绍。此外,也对未来保鲜技术的发展做出了展望。     

香辛料在果蔬保鲜中的应用及研究进展

香辛料通常是指生长在热带地区的芳香植物的种子或者果实、根、树皮,常作为调料使用。香辛料在我国的使用已有悠久的历史。我国土地辽阔,植物资源种类繁多,香辛料植物作为植物的一部分,来源也十分丰富。香辛料不仅具有强烈的呈味、呈香作用,还有较强的抑菌防腐作用。从香辛料中提取的物质能够有效地抑制微生物的生长繁殖,延长果蔬的贮藏时间,保持果蔬原有的品质。果蔬采后保鲜与农业的发展有着密切关系,采用安全高效的天然植物源防腐剂运用于果蔬贮藏保鲜是将是今后研究的重点内容。本文介绍了香辛料的抑菌活性成分和保鲜机制,以及香辛料在水果和蔬菜贮藏保鲜中的应用及其研究进展。最后,对香辛料在果蔬保鲜中的应用提出了展望,为天然食品防腐剂的研究提供参考。     

Magnetic field hydrocooling system: Effect of field intensities on the cooling characteristics of three different leavy vegetables

The physiological changes occurring during postharvest of leafy vegetables affect quality. To address this, several cooling technologies that utilize physical fields like magnetic fields (MFs) have been proposed. The application of MFs in the cooling of leafy vegetables however remains a substantial controversy among the food engineers. Therefore, the effectiveness should be clarified by experiments. In the current study, the effect of MFs (at 534.1 mT, 458.0 mT, and 396.8 mT) on hydrocooling process of three different leafy vegetables including jute mallow, fluted pumpkin, and bitter leaf was investigated by using a specially designed hydrocooling system facilitated with magnetic field (also known as magnetic field hydrocooling; MFHC) generated from a Neodymium permanent magnet. The investigation included the comparison of the cooling curves, physiological loss in weight (PLW), microbial loads, and observation of microstructures. Based on the results of the experiment, it was observed that the weak magnetic fields provided significant improvement on the hydrocooling technique as well as the quality of hydrocooled vegetables. The MFHC assisted by Neodymium magnet (at 396.8 mT) provided higher cooling rate (at P ≤ 0.05) when compared with conventional room cooling, reduced microbial loads significantly from 8.40 × 10⁵ to 5.86 × 10⁵ CFU/ml, 7.03 × 10⁵ to 5.89 × 10⁵ CFU/ml and 6.00 × 10⁵ to 4.0 × 10⁵ CFU/ml (at P ≤ 0.05) for jute mallow, fluted pumpkin and bitter leaf respectively. In addition, hydrocooling-assisted by magnetic field (at 396.8 mT) is more effective in the preservation of the microstructures. The study indicates that the MFHC technology enhances cooling process and preserves the leafy vegetables, thus pose great potential in the food industry.Practical applicationsLeafy vegetables deteriorate faster after harvest; hence, there is a need to cool them in order to extend their shelf-life. MFHC technique has great potentials in preservation of leaves, with the advantage of minimum quality loss due to reduction in cooling time and microbial activities. Currently, innovative studies have been carried out on the use of MFHC technique to improve the cooling process and achieve better quality preservation. However, the findings presented in this work can provide detail insights on the quality of some leafy vegetables that were cooled by MFHC, and give some guidance for further developments of MFHC technology.     

Quantitative evaluation and prediction for preservation quality of cold shocked cucumber based on entropy

To evaluate and predict preservation quality of cold shocked cucumber and study the effects of cold shock parameters on the preservation quality, several entropy-based models were proposed. Cucumbers were cold shocked at different temperatures (0, 3, 6 °C) for different durations (20, 40, 60 min), and their preservation quality was evaluated by the proposed models. Results show that, the evaluation model can objectively evaluate preservation quality of cold shocked cucumber, and cold shocked at 3 °C for 40 min gets optimal preservation effect. Cold shock treatments at 0 °C and 3 °C improve preservation quality of cucumber effectively, while that at 6 °C fails. Therefore, entropy change caused by cold shock treatment should be higher than a certain critical value to improve preservation quality of cucumber effectively, and the duration is crucial for preservation quality when meeting this condition. The composite entropy change (S*) shows effect of both temperature and duration and characterizes cold shock intensity, and proposed prediction model of cold shock preservation quality can predict preservation quality of cucumber cold shocked at different temperatures and durations well.Industrial relevanceFresh fruits and vegetables contain rich essential substances to our bodies and play an active role in improving people's health. Since it has obvious seasonal regional characteristics on the fruits and vegetables production, pretreatment is very important for prolonging their storage periods. Cold shock treatment for many fruits and vegetables indicate that this method can effectively improve their preservation quality and have broad application space.This study lies in providing a series of methods based on entropy to characterize the cold shock intensity to fruits and vegetables, carrying out objective quantitative evaluation and prediction for preservation quality of the cold shock treatment, and based on which, the influence mechanism of cold shock intensity (temperature and duration) on preservation quality of fruits and vegetables was analyzed. The results will contribute to better design and optimization of the cold shock process for postharvest fruits storage.     

高原夏菜贮运保鲜技术研究进展

高原夏菜是指生长在高海拔干冷地区的蔬菜，主要填充南方夏季多雨导致的蔬菜市场空缺。但目前高原夏菜贮运保鲜体系不完整，标准化产业模式尚未完善，缺乏低耗高效的贮运保鲜技术。因此，需要在现有基础上，细分不同种类高原夏菜的贮运保鲜环节，总结相应的生理变化规律，从而形成配套的贮运保鲜技术。本文通过综述不同种类高原夏菜贮运保鲜相关研究进展，探究低成本、高效的贮运保鲜技术。分析高原夏菜贮运保鲜中存在问题，从物理、化学、生物保鲜技术，以及包装、运输方式等方面综述国内外的高原夏菜贮运保鲜技术手段，为高原夏菜不同品种蔬菜的贮运保鲜技术提供理论依据。     

Behavior of Escherichia coli O157:H7 in leafy vegetables

Leafy vegetables, including lettuce and spinach, have been implicated in several outbreaks of foodborne disease caused by Escherichia coli O157:H7, a pathogen of increasing public health significance because of the severity of the gastrointestinal illness and long-term, chronic sequelae that can result from infection. A definitive association between the consumption of leafy vegetables and human disease provides implicit evidence of transfer from animal sources to field crops and retail commodities, including minimally processed or fresh-cut products. Understanding the behavior of E. coli O157:H7 in leafy vegetables during production, after harvest, in storage, during processing, and in packaged fresh-cut products is essential for the development of effective control measures. To this end, previous research on the fate of the species at each step in the production of market-ready leafy vegetables is reviewed in this study. Several critical gaps in knowledge are identified, notably uncertainty about the location of contaminating cells on or in plant tissues, behavior in packaged products stored at low temperatures, and the influence of environmental stresses on growth and infectivity.     

Folate Content and Composition of Vegetables Commonly Consumed in China

Abstract: Folate deficiency increases the risk of chronic diseases, including neural tube defects (NTDs) in infants, megaloblastic anemia, cardiovascular disease, and some cancers in adults. China is the most NTDs prevalent area in the world. Folate deficiency in China can be reduced by proper supply of fresh leafy green vegetables but little is known about the folate content and vitamers in the vegetables commonly consumed by Chinese population. The purposes of this study were first to analyze most commonly consumed important vegetables that contribute to folate intake in the Chinese population and second to estimate the significance of selected vegetables as a source of dietary folate intake. Folate content and vitamers forms in vegetables were analyzed using a valid liquid chromatography method. Monoenzyme treatment was used for leafy green and some fruit vegetables, and dienzyme treatment for some root vegetables. Total folate content in commonly consumed vegetables ranged from 14.78 to 145.54 μg/100 g in edible portion with an average of 61.99 μg/100 g. The highest folate content (>140 μg/100 g) was found in pak choi and spinach. Total folate contents in leafy vegetables, fruit vegetables, and root vegetables were in the range of 17.22 to 145.54 μg/100g, 18.14 to 86.04 μg/100g, and 14.78 to75.81 μg/100g, respectively. The considerable variations in folate content were found in different types of vegetables commonly consumed by Chinese population. Leafy vegetables are a better source of folate than fruit and root vegetables commonly consumed by Chinese population. Practical Application: Data from this research would facilitate to accurately establish the actual folate intake by Chinese population. Our folate composition data on vegetables can be incorporated into the national food databases. Availability of such data is essential for estimating folate intake and defining an optimal level for fortification program in China.     

河北省典型菜田蔬菜重金属风险评估

目的评估河北省蔬菜重金属风险现状。方法采集河北省主要典型菜田的12种蔬菜194个样品,并测定蔬菜可食部位中铜、锌、镉、铅、铬、汞、砷7种元素的含量。采用单因子污染指数评价法和综合污染指数法对该地区蔬菜重金属进行风险评估,并运用靶标危害系数法(target hazard quotients,THQ)评估重金属污染对于人体健康状况的影响。结果根据国家食品卫生限量标准,仅有5%的西红柿铅超标存在潜在风险,其余蔬菜均在限量范围内。单因子污染指数评价法和综合污染指数法结果均显示所有蔬菜污染指数均小于0.7,均为优良。不同种类的蔬菜重金属污染顺序为:叶菜类果实类根菜类。采用靶标危害系数法评价的结果表明所有蔬菜的THQ的值均小于1,对人类健康造成的风险不明显,其中叶菜类蔬菜的THQ较高。结论总体来看,河北省蔬菜重金属污染均在国家标准范围内,样品经评价后结果均为优良。叶菜类蔬菜对于重金属的富集能力强于果菜类和根菜类,综合污染指数相对较大。     

天然果蔬保鲜剂研究进展

介绍了近年来国内外天然果蔬保鲜剂的研究与应用概况。芸香科的九里香属、樟科的樟属、菊科的蒿属植物及其它科属植物已被开发利用在果蔬防腐保鲜上。高良姜、魔芋、百部、麦门冬等传统中草药的煎剂或浸泡提取物,可用于对柑桔、苹果、草莓、食用菌等果蔬的保鲜;大蒜提取物可用于柑桔类果实的保鲜;植酸及以植酸为原料配制的保鲜剂,可延长草莓、香蕉、哈蜜瓜、食用菌等易腐果蔬的贮藏期,并能较好地保持果蔬的新鲜状态;另外,雪鲜、森柏、节肢动物外壳提取物、岩盐提取物等对果蔬也有较好的防腐保鲜效果。     

多糖及改性多糖作为涂膜保鲜材料的研究进展

多糖及改性多糖作为一种安全、无毒和有效的涂膜保鲜材料近年来得到广泛的研究和应用。本文简要概述水溶性大豆多糖、壳聚糖、茁霉多糖、淀粉、魔芋多糖和纤维素等多糖及改性多糖作为涂膜保鲜材料在果蔬和禽蛋上的应用,探讨多糖及改性多糖涂膜保鲜的机理及涂膜方法,并对多糖及改性多糖涂膜作为保鲜材料的存在问题、发展方向和应用前景进行展望。