摘要
鲜切果蔬因其新鲜、健康、营养丰富且方便食用等特点受到消费者喜爱。如何延缓鲜切果蔬在加工和贮藏过程中的品质劣变问题是目前行业关注的热点。文章针对影响鲜切果蔬品质变化的因素,及应用较为广泛的7种物理保鲜技术的研究进展进行了综述,旨在为鲜切果蔬保鲜技术的开发提供参考。
Fresh-cut fruits and vegetables are loved by consumers for their freshness,healthiness,nutritiousness and ease of consumption.The issue of how to slow down the quality deterioration of freshcut fruits and vegetables during processing and storage is currently a hot topic of concern in the industry.In this paper,the factors affecting the quality change of fresh-cut fruits and vegetables,and the research progress of 7 physical preservation technologies are reviewed,in order to provide reference for the development of fresh-cut fruit and vegetable preservation technologies.
作者
石钰琢
杨松
黄栋
路超
张敏
SHI Yuzhuo;YANG Song;HUANG Dong;LU Chao;ZHANG Min(Yihai Anhui Food Technology Co.,Ltd.,Ma’anshan 243000,China;Shanghai Xinbohai Agricultural and Sideline Products Processing Limited Company,Shanghai 201516,China)
出处
《食品科技》
CAS
北大核心
2023年第7期37-42,共6页
Food Science and Technology
基金
上海市科技创新行动计划项目(19391904000)。
关键词
鲜切果蔬
品质变化
保鲜技术
fresh-cut fruits and vegetables
quality changes
preservation technology
