三种熏蒸剂在果蔬保鲜中应用的研究进展

果蔬在采后以及贮藏过程中易发生氧化褐变、组织软化、腐烂变质等生理生化变化,造成果蔬品质下降、经济损失和资源的浪费,因此,果蔬保鲜技术的研究与应用显得尤为重要。熏蒸技术主要是利用熏蒸剂在密闭空间内以气态形式扩散并与果蔬作用,通过调控多酚氧化酶(PPO)、过氧化物酶(POD)和超氧化物歧化酶(SOD)等酶活性、抑制细菌生长等方面发挥保鲜作用。本文主要综述了近年来普遍使用的乙醇、一氧化氮和植物精油等熏蒸剂在果蔬保鲜中应用研究进展,为果蔬保鲜研究中熏蒸剂的选择与熏蒸技术的应用提供理论依据。

Research Progress on the Application of Three Fumigants in Fruit and Vegetable Preservation

Fruits and vegetables are prone to physiological and biochemical changes such as oxidative browning,tissue softening,rot and deterioration during postharvest and storage,resulting in the decline of fruits and vegetables quality,economic loss and waste of resources. Therefore,the research and application of fruits and vegetables preservation technology is particularly important.The fumigation technology mainly uses a fumigant to diffuse in a gaseous form and interact with fruits and vegetables to control enzyme activities such as polyphenol oxidase( PPO),peroxidase( POD) and superoxide dismutase( SOD),inhibits the growth of bacteriain.A theoretical basis is provide for the selection and application of fumigants towards fruits and vegetables preservation in this paper by summaring the recent progress on the application of fumigants in the preservation of fruits and vegetables,such as ethanol,nitric oxide and plant essential oil.