食品工业科技2026，Vol.47Issue(2)：480-487,8.DOI:10.13386/j.issn1002-0306.2025020203
协同处理技术抑制鲜切果蔬褐变的研究进展
Research Progress on Browning Inhibition of Fresh-cut Fruits and Vegetables by Synergistic Treatment Technology
摘要
Abstract
Fresh-cut fruits and vegetables are rich in nutrients such as vitamins,minerals and dietary fiber,and are widely popular among consumers.However,some products are prone to browning during storage,processing and marketing,which greatly reduces their nutritional value and sensory quality.In recent years,the most commonly adopted browning control technologies of fresh-cut fruits and vegetables are chemical,physical and physicochemical synergistic approaches.In this paper,we reviews the application effects of various types of synergistic treatments in fresh-cut fruits and vegetables and their possible regulatory mechanisms.We focuses on the synergistic methods such as chemical synergistic treatment,physical synergistic treatment,physicochemical synergistic treatment and combines coating treatment.The study finds that combinations involving plant-derived or biological extracts,as well as synergistic physical methods,demonstrate promising preservation effects.Additionally,this paper analyzes the current problems of synergistic technology and pointes out the future direction lying in green,natural,safety,low-cost and sustainable development.This paper aims to promote related-research on synergistic technologies and regulatory mechanisms through multidisciplinary integration and provides technology and theoretical references for fresh-cut fruits and vegetables industry.关键词
鲜切果蔬/褐变/控制技术/物化协同/调控机理Key words
fresh-cut fruits and vegetables/browning/control technology/physicochemical synergistic/regulation mechanism分类
轻工纺织引用本文复制引用
LIU Ruobing,SU Lingqi,LIU Bo,FU Jiali,ZHANG Song,WEI Min,ZHANG Xiaoyan,PENG Yong..协同处理技术抑制鲜切果蔬褐变的研究进展[J].食品工业科技,2026,47(2):480-487,8.基金项目
国家自然科学基金青年基金(32302178) （32302178）
山东省重点研发计划(2023TZXD026、2024TZXD044). （2023TZXD026、2024TZXD044）
