鲜切荸荠保鲜技术研究进展
Research Progress on Preservation Technology of Fresh-cut Water Chestnuts
刘洋洋 1李悦悦 1彭川宁 1孙宏靖1
作者信息
- 1. 鞍山师范学院化学与生命科学学院,辽宁 鞍山 114007
- 折叠
摘要
鲜切荸荠因营养价值高、滋味鲜美和食用便捷等特性日益受到人们的青睐,然而,鲜切荸荠经去皮加工处理后,组织易受到微生物污染、机械损伤等的影响,贮藏过程中易发生腐败变质等不良现象,极大缩短了产品的货架期.本文综述了近年来利用物理方法、化学方法和综合方法保鲜鲜切荸荠的研究进展,并简述了各种保鲜方法的优缺点,以期为今后荸荠保鲜新技术的开发提供一定的理论参考.
Abstract
Fresh-cut water chestnuts are increasingly favored by people due to their rich nutritional value,delicious taste and convenient consumption.However,fresh-cut water chestnuts will be contaminated by microorganisms and mechanically damaged after peeling and processing,resulting in the occurrence of bad phenomena such as spoilage and deterioration during the storage process of the fresh-cut water chestnuts,which greatly shortens the shelf life of the product.Therefore,it is very important to study the preservation technologies of fresh-cut water chestnuts.The preservation technologies of fresh-cut water chestnuts research progress by using physical methods,chemical methods and comprehensive methods in recent years were reviewed in this paper,and the advantages and disadvantages of various preservation methods were briefly described,hoping to provide some theoretical reference for the development of new water chestnut preservation techniques in the future.
关键词
鲜切荸荠/贮藏保鲜/物理保鲜/化学保鲜/综合保鲜方法Key words
Fresh-cut water chestnut/storage and preservation/physical preservation/chemical preservation/comprehensive preservation methods引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据