鲜切菜贮藏保鲜技术研究进展

doi:10.11924/j.issn.1000-6850.2012-2340

摘要/Abstract

摘要： 鲜切蔬菜因具有新鲜、方便、营养等优点深受人们青睐，但其在贮藏过程中常常伴随着品质变化，归纳了鲜切菜在贮藏加工过程中出现的褐变、果实软化、腐烂等问题。分析了鲜切菜在贮藏过程中的外观品质变化、营养品质变化以及微生物生长繁殖导致的品质变化的内在机理。总结了鲜切菜贮藏保鲜过程中易出现的问题，提出了解决问题的方法，并综述了冷杀菌、控温贮藏、气调保鲜包装贮藏、褐变抑制剂和保鲜剂处理、涂膜与包装技术和切割技术在提高贮藏保鲜过程中鲜切菜品质方面应用的研究进展。随着这些技术的应用，鲜切菜在贮藏保鲜过程中的品质将得到保障。

关键词: 泌乳奶牛, 泌乳奶牛

Abstract: Fresh-cut vegetables are very popular for their freshness, convenience and nutrition. However, there are many quality changes during their storage. In this paper, some problems such as browning, fruit softening and decay in their storage were summarized. This paper also analyzed the mechanism of changes in appearance quality, fruit nutrition and growth of microorganism. Some problems were concluded and put forward the problem-solving method. The research progress of some techniques in improving the quality of fresh-cut vegetables during their storage, such as cold sterilization, storage temperature control, MAP storage, using browning Inhibitors and preservatives, coating and packaging, cutting technology were reviewed. With the application of these techniques, the quality of fresh-cut vegetables during their storage will be ensured.

孟令川吕莹陈湘宁. 鲜切菜贮藏保鲜技术研究进展[J]. 中国农学通报, 2013, 29(9): 190-196.

Lingchuan Meng. Research Progress on Fresh-keeping Technology of Fresh-cut Vegetables[J]. Chinese Agricultural Science Bulletin, 2013, 29(9): 190-196.

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