热处理对鲜切果蔬品质影响的研究进展

鲜切果蔬方便、营养的特性越来越受到加工者和消费者的重视和青睐,然而短暂的货架期已成为限制鲜切果蔬发展的瓶颈难题。为了在保证其食用安全性的前提下,延长鲜切果蔬的货架期,有必要寻找或开发更为环保和安全的鲜切果蔬加工方法,来取代氯水清洗或其他化学试剂在果蔬去皮、切块、清洗等工序中的使用。热处理是一种传统的物理保鲜方法,而将热处理技术应用在鲜切果蔬贮藏保鲜是近年来的研究热点。为此,本文概括了热处理和热处理与其他技术相结合对鲜切果蔬感官品质、营养品质和安全品质的影响,同时归纳了热处理对鲜切果蔬保鲜的机理。以期为热处理应用于鲜切果蔬的贮藏保鲜和提高鲜切果蔬的食用安全提供参考。

Research Progress on the Effect of Heat Treatment on Quality of Fresh-Cut Fruits and Vegetables

Fresh-cut fruits and vegetables were favored by food processors and consumers due to the nutritional properties and convenience,however,short shelf life has become a bottleneck problem that restricting the development of fresh-cut fruits and vegetables. In order to ensure the food safety and shelf life of the fresh-cut fruits and vegetables,it is necessary to search or develop more environmentally friendly and safe fresh-cut fruits and vegetables processing methods,instead of using chlorinated water washing or other chemical reagents during peeling,cutting and cleaning process etc. Heat treatment is a traditional physical preservation method,and it has been become a hot research topic that applied in fresh-cut fruits and vegetables storage and preservation in recent years. To this end,the effects of heat treatment alone and heat treatment combined with other technologies on sensory quality,nutritional quality and safe quality of fresh-cut fruit and vegetable were summarized in this paper,and the mechanism of heat treatment on fresh-cut fruits and vegetables were also discussed. By these,it will provide reference for the application of heat treatment in fresh-cut fruits and vegetables and improve the food safety of fresh-cut fruits and vegetables.