食品科学2018，Vol.39Issue(7)：338-343,6.DOI:10.7506/spkx1002-6630-201807049
物理方法在鲜切苹果保鲜中的应用研究进展
Advances in the Application of Physical Methods in Preservation of Fresh-Cut Apples
摘要
Abstract
Fresh-cut apples are favored by consumers due to their freshness and convenience. However, mechanical damage during the processing of fresh-cut apples will destroy the structure of apple tissue, rendering it prone to browning, softening, rotting and other issues. Yet traditional chemical preservation methods have been unable to meet the desire of consumers for safe and high quality food products. In contrast, physical methods have been extensively used in the preservation of fruits and vegetables due to their easiness to control, high efficiency and good safety. This article reviews the application of photoelectric methods, high-pressure technology, modified atmosphere packaging, temperature control and other physical techniques for maintaining the storage quality of fresh cut apples. The possible mechanisms underlying these preservation technologies are elucidated with respect to enzyme inactivation, enzymatic browning inhibition and microbial inactivation. The storage quality of fresh-cut apples will be ensured with the development and application of these technologies.关键词
鲜切苹果/物理方法/光电方法/高压技术/气调贮藏技术/温度调控/贮藏保鲜Key words
fresh-cut apples/physical methods/photoelectric methods/high-pressure technology/modified atmosphere storage packaging/temperature control/storage and preservation分类
轻工纺织引用本文复制引用
王智荣,杨琦,吕新刚,郑力榕,高慧..物理方法在鲜切苹果保鲜中的应用研究进展[J].食品科学,2018,39(7):338-343,6.基金项目
西安市科技局农业科技计划项目(NC502-2) （NC502-2）
陕西省教育厅自然科学基金项目(15JK1720) （15JK1720）
国家自然科学基金青年科学基金项目(31401550) （31401550）
西北大学校内基金项目(13NW25) （13NW25）
