摘要
目的通过介绍自发气调包装在鲜切果蔬保鲜中的应用研究进展,为自发气调包装在鲜切果蔬保鲜未来研究上和应用中提供合理建议。方法综述国内外自发气调包装对鲜切果蔬品质影响的文献,归纳总结自发气调的作用机理及其对鲜切果蔬品质和微生物的影响。结果自发气调可以防止鲜切果蔬褐变,减缓鲜切果蔬的生理代谢,延迟衰老,并延长其货架期,维持鲜切果蔬的香气,控制鲜切果蔬的水分,减少其中微生物的滋生,保持鲜切果蔬良好的品质。结论自发气调包装是维持鲜切果蔬在贮藏和运输中良好品质的有效技术手段,合理应用自发气调包装将会为鲜切果蔬贮藏及流通带来新的生机和希望。
This work aims to provide reasonable suggestions on the future research of modified atmosphere packaging for and its application in fresh-cut fruits and vegetables by introducing the research progress in application of modified atmosphere packaging in fresh-cut fruits and vegetables.Domestic and international literatures related to the influences of modified atmosphere packaging on fresh-cut fruits and vegetables were reviewed.The mechanism of modified atmosphere packaging and its effect on the quality and microorganism of fresh-cut fruits and vegetables were summarized.The modified atmosphere packaging could prevent the browning,delay the physiological metabolism and aging,prolong the shelf life,maintain the aroma,control the moisture and reduce the growth of microorganism of fresh-cut fruits and vegetables,so as to keep their good quality.Modified atmosphere packaging is an effective technical means to maintain the good quality of fresh-cut fruits and vegetables in storage and transportation.Rational application of modified atmosphere packaging will bring new vitality and hope to the storage and logistics transportation of fresh-cut fruits and vegetables.
作者
梁惜雯
顾思彤
姜爱丽
徐冬颖
周福慧
LIANG Xi-wen;GU Si-tong;JIANG Ai-li;XU Dong-ying;ZHOU Fu-hui(Key Laboratory of Biotechnology and Resource Utilization,Ministry of Education,College of Life Science,Dalian Minzu University,Dalian 116600,China)
出处
《包装工程》
CAS
北大核心
2020年第15期8-13,共6页
Packaging Engineering
基金
国家自然科学基金(31872908)
“十三五”国家重点研发计划(2016YFD0400903)。
关键词
自发气调包装
鲜切果蔬
褐变
生理代谢
modified atmosphere packaging
fresh-cut fruits and vegetables
browning
physiological metabolism
