果蔬加工原料防褐变技术研究进展

Research progress on anti-browning technologies for fruits and vegetables processing raw materials

中文关键词:  果蔬  加工原料  防褐变  品质控制  进展

英文关键词:fruits and vegetables  processing raw materials  anti-browning  quality control

中文摘要:

      果蔬加工原料品质是决定产品质量的基础, 优质原料可保障产品的风味与色泽, 是果蔬加工产业实现优质化的关键所在。但果蔬原料在加工及贮运过程中, 其内部组织极易因内在属性和环境胁迫而诱发褐变, 严重影响加工制品的色泽品质与货架期, 制约了果蔬加工产业的高质量发展。目前, 防褐变技术已从传统化学方法向物理、生物等绿色、多元化方向发展。阐释并总结防褐变技术的研究进展, 能为新型高效的原料源头控制技术研发提供理论依据。本文系统综述了果蔬加工原料褐变类型、防褐变技术以及场景化应用研究进展, 旨在为从源头上控制果蔬加工品质提供理论依据。

英文摘要:

      The quality of processing raw materials for fruit and vegetable is the foundation determining product quality. High-quality raw materials can guarantee the flavor and color of finished products, serving as the key to achieving high-quality development in the fruit and vegetable processing industry. However, during processing, storage and transportation, the internal tissues of fruit and vegetable raw materials are highly prone to browning induced by inherent properties and environmental stresses. This seriously impairs the color quality and shelf life of processed products, restricting the high-quality development of the fruit and vegetable processing industry. At present, anti-browning technologies have evolved from traditional chemical methods toward green and diversified approaches including physical and biological techniques. Elaborating and summarizing the research progress of anti-browning technologies can provide a theoretical basis for the research and development of novel and efficient source control technologies for raw materials. This paper systematically reviewed the types of browning, anti-browning technologies and scenario-based application research progress of fruit and vegetable processing raw materials, aiming to offer theoretical references for controlling the processing quality of fruits and vegetables from the source.