摘要
新鲜果蔬在贮运过程中极易受到微生物感染、机械损伤等产生腐败变质.采后保鲜遇到果蔬产业发展的一个技术瓶颈.传统的保鲜方式因太过单一,效果欠佳,急需寻求安全、绿色且高效的保鲜方法.近年来,由于精油的广谱抗菌性及抗氧化活性而被广泛应用到食品包装与保鲜领域.本文综述了果蔬的劣变机制,总结了精油熏蒸法、浸渍法、精油-气调联用、精油微胶囊、精油复合涂膜、精油保鲜纸、精油纳米乳液等方法用于新鲜果蔬保鲜的研究现状,以期为精油在果蔬保鲜领域的产业化应用提供参考.
Abstract
Fresh fruits and vegetables are susceptible to microbial infection,mechanical damage and other spoilage during storage and transportation.Post-harvest preservation has become a technical bottleneck in the development of the fruit and vegetable industry.Because the traditional preservation method is too simple,the effect is not good,and it is urgent to seek a kind of safety,green and efficient preservation method.In recent years,essential oils have been widely used in the field of food packaging and preservation due to their broad-spectrum antibacterial and antioxidant activities.In this paper,the dete-rioration mechanism of fruits and vegetables were reviewed,and the research status of the methods of essential oil fumiga-tion,impregnation,essential oil-gas combination,essential oil microcapsule,essential oil composite coating,essential oil preservation paper,essential oil nanoemulsion on fresh fruits and vegetables were summarized,to provide a reference for the industrial application of essential oil in the field of fruit and vegetable preservation.
国家科技期刊平台
NSTL
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