鲜切果蔬变色及其控制技术研究进展

Research advances on discoloration of fresh-cut fruits and vegetables and its control

中文关键词:  鲜切果蔬  果蔬变色  变色控制技术

英文关键词:fresh-cut fruits and vegetables  discoloration of fruits and vegetables  discoloration control technology

中文摘要:

      影响鲜切果蔬外观品质最主要因素之一是变色。变色不仅影响鲜切果蔬外观品质, 而且会影响其营养价值、风味等。本文主要概述了鲜切果蔬主要变色现象, 包括褐变、黄化、白变和脱绿等, 阐述了几种变色的机制及极易出现这几种变色现象的鲜切果蔬种类, 同时还综述了目前控制鲜切果蔬变色的技术, 主要包括化学方法(如化学护色剂处理、可食性涂膜、天然植物提取液处理等)、物理方法(如低温贮藏、热处理、气调贮藏、超声波处理等)和综合处理方法, 以期为以后相关研究者提供参考借鉴。

英文摘要:

      Discoloration, which is the most important factors affecting the appearance quality of fresh-cut fruits and vegetables, can also affect its nutritional value and flavor. This paper summarized the discolored phenomenon and mechanism of fresh-cut fruits and vegetables, including browning, etiolation, leucismus, degreening, and so on. In addition, current control technologies for discoloration of fresh-cut fruits and vegetables are also reviewed, mainly including chemical methods such as chemical color fixatives, edible coating films, natural plants extract, etc., physical methods such as low temperature storage, heat treatment, modified atmosphere packaging (MAP), ultrasonic treatment, etc. and comprehensive treatment methods, which could provide reference for later related researchers.