鲜切果蔬变色及其控制技术研究进展-食品安全质量检测学报.PDF

6 7 Vol. 6 No. 7 2015 7 Journal of Food Safety and Quality Jul. , 2015 何凤平, 潘永贵* (, 570228) 摘 要: , , , , , ()( ), 关键词: ; ; Research advances on discoloration of fresh-cut fruits and vegetables and its control * HE Feng-Ping, PAN Yong-Gui (College of Food Science of Technology of Hainan University, Haikou 570228, China) ABSTRACT: 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. KEY WORDS: fresh-cut fruits and