摘要
鲜切果蔬营养全面丰富,但由于鲜切后汁液外流以及其他自身机理原因,采后极易腐烂,造成经济损失与潜在健康危害。文中综述了鲜切果蔬中的主要致腐菌种类、如假单胞菌、欧文菌等,并论述了针对致腐菌的生物(植物天然提取液和生物拮抗菌)、物理(紫外线抑菌技术、脉冲光抑菌技术和高压脉冲电场抑菌技术等)和化学灭菌技术及其灭菌机理,提出目前灭菌方式所存在的问题以及未来发展方向。
Fresh-cut fruits and vegetables are full of nutrition,but due to juice outflow after fresh-cut and their own metabolism mechanism,postharvest decay frequently occurrs,resulting in economic losses and potential health hazards.In this paper,the main rot-causing bacteria species in fresh-cut fruits and vegetables,such as Pseudomonas and Erwinia,were reviewed.The effective sterilization technology,such as biological(plant natural extract and antagonistic bacteria),physical(ultraviolet bacteriostatic technology,pulse light bacteriostatic technology,and high voltage pulse electric field bacteriostatic technology etc.)and chemical sterilization as well as their sterilization mechanism were summarized.Based on overall consideration of various sterilization methods,the existing problems and the trends for future development were proposed.
作者
金思渊
谢晶
JIN Siyuan;XIE Jing(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and EnergySaving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第11期302-306,共5页
Food and Fermentation Industries
基金
上海市科委“科技创新行动计划”国内科技合作领域项目(19395800100)
上海市科委公共服务平台建设项目(17DZ2293400)
上海市绿叶菜产业体系建设项目。
关键词
鲜切果蔬
致腐菌
抑菌方法
抑菌机理
fresh cut fruits and vegetables
rot-causing bacteria
sterilization method
sterilization mechanism
