鲜切果蔬中生物保鲜剂的研究进展

Research advances in biological preservatives of fresh-cut fruits and vegetables

中文关键词:  鲜切果蔬  生物保鲜剂  保鲜技术

英文关键词:fresh-cut fruits and vegetables  biological preservatives  preservative technology

中文摘要:

      随着人们对食品质量与安全的要求日益提高, 鲜切果蔬保鲜技术迅速发展, 生物保鲜剂因具有安全、高效等特点成为鲜切果蔬保鲜的研究热点。鲜切果蔬经分级、清洗、修整、去皮、切分、保鲜、包装等过程处理后, 机械损伤、生理代谢、病原微生物污染等问题会引起鲜切果蔬腐烂、品质下降, 给鲜活农产品的经济贸易带来了巨大损失, 并对人类生命安全造成了重大威胁, 因此本文综述了温度、气体环境、生理生化反应、微生物等几项能够导致鲜切果蔬褐变腐烂、品质下降的重要影响因素; 总结了3种生物保鲜剂在鲜切果蔬保鲜中的应用, 包括植物类天然保鲜剂、动物类天然保鲜剂和微生物保鲜剂; 讨论了生物保鲜剂的不足, 并对今后生物保鲜剂的发展进行了展望。

英文摘要:

      As the requirements of food quality and safety increasing, the preservation technology of fresh-cut fruits and vegetables are developed rapidly. Biological preservatives with safe, efficient and other characteristics becomes the hotspot of fresh-cut fruits and vegetables. Fresh-cut fruits and vegetables are processed with cleaning, trimming, peeling, cutting, and so on. In this process, mechanical damage, physiological metabolism, pathogen infection and other problems can cause decay and quality decline of fresh-cut fruits and vegetables. This has brought a huge loss to the economy and trade of fresh agricultural products, and this is also harmful for human health. This paper reviewed several important factors such as temperature, gas environment, physiological and biochemical reactions, microbial, which could cause browning, decay and poor quality of fresh-cut fruits and vegetables, and the application of biological preservatives on fresh-cut fruits and vegetables, including botanical natural preservatives, animal natural preservatives and microbial natural preservatives. Finally this paper discussed the lacks of biological preservatives and prospected the development of biological preservative.