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  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
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中国精品科技期刊2020
李光荣,刘欢,张文祥,等. 生物保鲜剂结合物理技术在果蔬保鲜中应用的研究进展[J]. 食品工业科技,2021,42(12):383−388. doi: 10.13386/j.issn1002-0306.2020070060.
引用本文: 李光荣,刘欢,张文祥,等. 生物保鲜剂结合物理技术在果蔬保鲜中应用的研究进展[J]. 食品工业科技,2021,42(12):383−388. doi: 10.13386/j.issn1002-0306.2020070060.
LI Guangrong, LIU Huan, ZHANG Wenxiang, et al. Progress of Bio-preservatives Combined with Physical Technologies in Fruits and Vegetables Preservation[J]. Science and Technology of Food Industry, 2021, 42(12): 383−388. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070060.
Citation: LI Guangrong, LIU Huan, ZHANG Wenxiang, et al. Progress of Bio-preservatives Combined with Physical Technologies in Fruits and Vegetables Preservation[J]. Science and Technology of Food Industry, 2021, 42(12): 383−388. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070060.

生物保鲜剂结合物理技术在果蔬保鲜中应用的研究进展

Progress of Bio-preservatives Combined with Physical Technologies in Fruits and Vegetables Preservation

  • 摘要: 生物保鲜剂因天然、安全、无毒等特点而广泛应用于果蔬保鲜领域,且越来越受到国内外研究者的关注。生物保鲜剂与物理保鲜技术组合的保鲜方式,具有协同和互补作用,能够达到更好的保鲜效果。本文概述了果蔬采后劣变的机制,详细阐述了近几年生物保鲜剂与低温、气调、臭氧、辐照、微波、超声波、超高压、高压脉冲电场等物理保鲜技术组合在果蔬保鲜中的应用研究进展,并总结了组合保鲜技术的优势和不足。旨在为生物保鲜剂的开发应用及组合保鲜方式的探究提供参考。

     

    Abstract: Bio-preservatives are widely used in fruits and vegetables preservation because of the characteristics of natural, safety and widely sources, and have attracted more and more attention from researchers. The combination of bio-preservatives and physical preservation technologies has synergistic and complementary effects and could achieve better preservation effect. The mechanism of quality deterioration of harvested fruits and vegetables are summarized, the application of bio-preservatives coupled with physical preservation technologies such as low-temperature, modified atmosphere, ozone, irradiation, microwave, ultrasonic, ultra-high pressure, pulse electric field in the preservation of fruits and vegetables are presented in detail, and their advantages and disadvantages are summarized to provide reference for development and application of bio-preservatives and the exploration of combined preservation methods.

     

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