应用于鲜切果蔬中的保鲜技术研究进展

鲜切果蔬因其方便、健康、新鲜等特点日益受到人们的青睐,销售量逐年增加。鲜切果蔬又称为切割果蔬、半加工果蔬、调理果蔬等,通常是指改变了蔬菜、水果物理形状、但仍然保持其新鲜状态的果蔬制品或果蔬混合产品。其生产过程一般要经过清洗、分级、修整、切分、洗涤、干燥、包装、贮存、配送等工序,可供消费者直接食用或餐饮业使用。鲜切果蔬保鲜技术对果蔬的色泽、气味、质地、营养成分、组织状态等感官方面得以最大的保留,减少果蔬因经过清洗、去皮、等机械处理过程导致的品质改变。本论文主要对现阶段鲜切果蔬的保鲜技术研究进展进行综述,其主要技术包括物理、化学和综合保鲜技术,以期为今后更深入的研究与探索提供参考与借鉴,并对未来发展方向进行了展望。

Application of preservation technologies in fresh-cut fruits and vegetables

Fresh-cut fruits and vegetables are increasingly favored by consumers, their sales increased by their convenience, rich nutrition and great freshness characteristics. Fresh-cut fruits and vegetables are also known as cut fruits and vegetables, semi processed fruits and vegetables, fruits and vegetables such as con-ditioning, usually refer to change vegetables, fruit, and physical shape, but still continue in its state of fresh fruit products or produce mixed products. The production process generally goes through cleaning, grading, trimming, segmentation, washing, drying, packaging, storage and distribution, available to consumers di-rectly edible or by restaurants cooking. Preservation technologies in fresh-cut fruits and vegetables signifi-cantly affect sensory aspects such as color, smell, texture, flavor, and tissue. This paper summarized the preservation technologies of fresh-cut fruits and vegetables, such as physical, chemical, biological and com-binatorial preservation technologies for fresh-cut fruits and vegetables, which would provide the further un-derstanding of current problems and guidance of future research directions, and prospect for future devel-opments presented.