鲜切果蔬保鲜技术研究进展

鲜切果蔬因其丰富的营养,新鲜、方便的特性广受消费者欢迎,然而鲜切果蔬在加工、贮藏、销售等过程中,由于机械损伤、自身生理作用、微生物的侵染等因素易导致其变质衰老的进程加快,影响产品的货架期.本文从物理、化学、生物及果蔬贮藏新技术等方面论述了鲜切果蔬的保鲜技术,以期为今后鲜切果蔬的加工与生产提供理论依据与参考.

Research Progress of Fresh-Cut Fruits and Vegetables Preservation Technology

Fresh-cut fruits and vegetables are widely welcomed by consumers because of their rich nutrition,freshness and convenience.However,in the process of processing,storage,and selling,because of mechanical damage,their own physiological effects,and microbial contamination,the process of fresh-cut fruits and vegetables’ deterioration can be accelerated,which affects the shelf life of the products.The preservation technology of fresh-cut fruits and vegetables from the aspects of physics,chemistry,biology and new technology of fruit and vegetable storage were discussed in this article,hoping to provide theoretical basis and reference for the production of fresh-cut fruits and vegetables in the future.