袁宁,王怡,王佳宇,胡文忠.鲜切南瓜保鲜技术研究进展[J].包装工程,2022,43(19):143-151.
YUAN Ning,WANG Yi,WANG Jia-yu,HU Wen-zhong.Research Progress on Preservation Technology of Fresh-cut Pumpkin[J].Packaging Engineering,2022,43(19):143-151. |
| 鲜切南瓜保鲜技术研究进展 |
| Research Progress on Preservation Technology of Fresh-cut Pumpkin |
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| DOI：10.19554/j.cnki.1001-3563.2022.19.016 |
| 中文关键词: 鲜切南瓜 物理保鲜 化学保鲜 生物保鲜 |
| 英文关键词: fresh-cut pumpkin physical preservation chemical preservation biological preservation |
| 基金项目:国家自然科学基金(31471923，31340038，31172009) |
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| 中文摘要: |
| 目的 介绍鲜切南瓜保鲜技术的研究进展，为进一步研究有效保持鲜切南瓜品质的方法提供理论基础和技术参考。方法 综述目前国内外鲜切南瓜的物理(如低温、气调包装、热处理、高静压、臭氧)、化学(如壳聚糖涂膜、茉莉酸甲酯、外源乙烯等)和生物(如枯草芽孢杆菌)保鲜技术的研究进展。结果 鲜切南瓜的物理保鲜技术具有成本低、处理条件易控制及对结构和营养风味影响较小等优点，是较为常用的保鲜技术;化学保鲜技术具有良好的保鲜效果，但存在化学试剂残留、易改变果蔬风味等问题;生物保鲜技术具有安全、无毒、高效等特点，但目前关于生物保鲜技术对于鲜切南瓜的应用范围较窄，技术不够成熟。结论 今后可将生物保鲜技术作为鲜切南瓜保鲜的研究重点，同时与物理保鲜技术、化学保鲜技术配合处理，达到相互协同效应，从而更好地维持鲜切南瓜贮藏期间的品质。 |
| 英文摘要: |
| The work aims to introduce the research progress of fresh-cut pumpkin preservation technology, so as to provide a theoretical basis and technical reference for further research on the methods to effectively maintain the quality of fresh-cut pumpkin. The current research progress on the physical (low temperature, modified atmosphere packaging, heat treatment, high hydrostatic pressure, ozone), chemical (chitosan coating film, methyl jasmonate, exogenous ethylene, etc.), and biological (bacillus subtilis) preservation techniques of fresh-cut pumpkins in domestic and foreign literature were reviewed. The physical preservation technology of fresh-cut pumpkin had the advantages of low cost, easy control of treatment conditions and little effect on structure and nutritional flavor, which was the most commonly used preservation technology. The chemical preservation technology had good preservation effect, but there were some problems such as chemical reagent residue and easy to change the flavor of fruits and vegetables. The biological preservation technology had the characteristics of safety, non-toxicity and high efficiency, but the application scope of biological preservation technology was narrow and the technology was not mature enough. In the future, biological preservation can be taken as the research focus of fresh-cut pumpkin preservation technology. At the same time, it can be treated with physical preservation technology and chemical preservation technology to achieve mutual synergistic effect and better maintain the quality of fresh-cut pumpkin during storage. |
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