果蔬切割加工与保鲜技术研究进展.pdfVIP

割加工与保鲜技术研究进展 祁景瑞，胡文忠，姜爱丽，田密霞，王艳颖 (大连民族学院生命科学学院，大连116600) 摘要：针对不同切割条件对果蔬生理生化及品质的影响，以及加工与保鲜过程中微生物污染、褐变机理及营养 成分变化作了叙述。提出了切割果蔬产品的质量控制、防止褐变发生及延长保鲜期的具体方法，并对果蔬切割与 保鲜现状及发展趋势作了简要论述。 关键词：果蔬；切割；生理生化变化；保鲜 I；沁search of and of ProcessingStorageTedhnology Progress Fmit锄d №nim嘶ProcessedVegetable Ai—li，TIANMi—xia，WANG QIJing—mi，HUWen—zhong，JIANG Yan—ying 0f 1 Life Nationalities 16600，China) (CoUegeScience，DalianUniversity，Dalian and This reViewedthe conditionscan onthe offmits Absn踅Lct：Difkrent impactlargelyquality vegetables．paper minimallypmcessed also theVariationsofthemicmo卜 andbiochemicalof fmitsand summarized physiological changesminimallyprocessed vegeta!bles，and occurrence《bmwnandthe ofnutritionthe of also seVeralmeth— ganism，the degradation duringprocessstorage．Moreover，itpmposed and the and trendof odsfbr bmwn controllingproductionquality，preventingpIDlongingstoragelife，concludedactualitydeVelopment the of fhitsand presen『ingminimallypmcessed vegetablesroughly． and andbiochemical words：fmit Key vegetable；minirnallypmcessed；physiolo百calchanges；storage 中图分类号：S609．3；TS255文献标识码：A fIⅥitsand 越小，切分面积越大，耐贮性越差。切割果蔬的质量随其呼 切割果蔬(MinimaIlypmcessed vegetables)又名 半处理果蔬、轻度加工果蔬或鲜切果蔬(Fresh—cut)，是对新吸作用的增强而下降。新鲜