【鲜切果蔬品质控制技术及研究现状的文献综述4000字】

鲜切果蔬品质控制技术及研究现状的文献综述随着对鲜切果蔬品质劣变机理的进一步探究，控制鲜切果蔬褐变的方法应运而生。目前主流的鲜切果蔬保鲜技术主要分为三类：物理保鲜，化学保鲜技术和生物保鲜。1.1化学保鲜(1)乙醇保鲜乙醇作为一种公认的安全物质(GenerallyRecognizedasSafe,GRAS)，不仅仅是一种有效的抗菌剂ADDINEN.CITE<EndNote><Cite><Author>L.</Author><Year>2008</Year><RecNum>95</RecNum><DisplayText><styleface="superscript">[36]</style></DisplayText><record><rec-number>95</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1581593296">95</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>JiL.</author><author>LuoY.</author></authors></contributors><titles><title>StudiesontheantimicrobialactivitiesofextractsfromEupatoriumlindleyanumDCagainstfoodspoilageandfood-bornepathogens</title><secondary-title>FoodControl</secondary-title></titles><periodical><full-title>FoodControl</full-title></periodical><pages>995-1001</pages><volume>19</volume><number>10</number><dates><year>2008</year></dates><isbn>0956-7135</isbn><urls></urls><electronic-resource-num>/10.1016/j.foodcont.2007.10.007</electronic-resource-num></record></Cite></EndNote>[36]，而且可以延缓果蔬组织的衰老并提高其品质。乙醇处理鲜切果蔬主要分为浸泡和熏蒸两种方式。HomaidaADDINEN.CITE<EndNote><Cite><Author>A.</Author><Year>2017</Year><RecNum>18</RecNum><DisplayText><styleface="superscript">[37]</style></DisplayText><record><rec-number>18</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1579003279">18</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>HomaidaMA.</author><author>YanS</author><author>YangH</author></authors></contributors><titles><title>Effectsofethanoltreatmentoninhibitingfresh-cutsugarcaneenzymaticbrowningandmicrobialgrowth</title><secondary-title>LWT-FoodScienceandTechnology</secondary-title></titles><periodical><full-title>LWT-FoodScienceandTechnology</full-title></periodical><pages>8-14</pages><volume>77</volume><section>8</section><dates><year>2017</year></dates><isbn>00236438</isbn><urls></urls><electronic-resource-num>/10.1016/j.lwt.2016.10.063</electronic-resource-num></record></Cite></EndNote>[37]等人研究发现适宜浓度的乙醇溶液(300mL/L)浸泡鲜切甘蔗可以显著抑制PPO、PAL和POD活性，并且对甘蔗中微生物总量也有明显的抑制效果。YanADDINEN.CITE<EndNote><Cite><Author>S</Author><Year>2015</Year><RecNum>1</RecNum><DisplayText><styleface="superscript">[38]</style></DisplayText><record><rec-number>1</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1578580594">1</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>YanS</author><author>YangT</author><author>LuoY</author></authors></contributors><titles><title>Themechanismofethanoltreatmentoninhibitinglettuceenzymaticbrowningandmicrobialgrowth</title><secondary-title>LWT-FoodScienceandTechnology</secondary-title></titles><periodical><full-title>LWT-FoodScienceandTechnology</full-title></periodical><pages>383-390</pages><volume>63</volume><section>383</section><dates><year>2015</year></dates><isbn>00236438</isbn><urls></urls><electronic-resource-num>/10.1016/j.lwt.2015.03.004</electronic-resource-num></record></Cite></EndNote>[38]等人采用乙醇溶液处理鲜切生菜茎盘，发现乙醇处理显著降低PAL活性，引起酚类化合物和醌类化合物含量的改变。此外，乙醇浸泡对鲜切西兰花ADDINEN.CITEADDINEN.CITE.DATA[39]、菊芋ADDINEN.CITE<EndNote><Cite><Author>王天博</Author><Year>2015</Year><RecNum>317</RecNum><DisplayText><styleface="superscript">[40]</style></DisplayText><record><rec-number>317</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1615204495">317</key></foreign-keys><ref-typename="Thesis">32</ref-type><contributors><authors><author><styleface="normal"font="default"charset="134"size="100%">王天博</style></author></authors></contributors><titles><title><styleface="normal"font="default"charset="134"size="100%">鲜切菊芋褐变控制技术研究</style></title></titles><dates><year>2015</year></dates><pub-location><styleface="normal"font="default"charset="134"size="100%">泰安</style></pub-location><publisher><styleface="normal"font="default"charset="134"size="100%">山东农业大学</style></publisher><urls></urls></record></Cite></EndNote>[40]和苹果ADDINEN.CITE<EndNote><Cite><Author>S</Author><Year>2017</Year><RecNum>21</RecNum><DisplayText><styleface="superscript">[41]</style></DisplayText><record><rec-number>21</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1579003327">21</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>YanS</author><author>LuoY</author><author>ZhouB</author><author>IngramD.T.</author></authors></contributors><titles><title>Dualeffectivenessofascorbicacidandethanolcombinedtreatmenttoinhibitbrowningandinactivatepathogensonfresh-cutapples</title><secondary-title>LWT-FoodScienceandTechnology</secondary-title></titles><periodical><full-title>LWT-FoodScienceandTechnology</full-title></periodical><pages>311-320</pages><volume>80</volume><section>311</section><dates><year>2017</year></dates><isbn>00236438</isbn><urls></urls><electronic-resource-num>/10.1016/j.lwt.2017.02.021</electronic-resource-num></record></Cite></EndNote>[41]等果蔬同样具有良好的保鲜作用。相比于乙醇熏蒸处理，乙醇浸泡处理拥有操作简单、时间短等特点。HuADDINEN.CITE<EndNote><Cite><Author>W</Author><Year>2010</Year><RecNum>23</RecNum><DisplayText><styleface="superscript">[42]</style></DisplayText><record><rec-number>23</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1579003358">23</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>HuW</author><author>JiangA</author><author>TianM</author><author>LiuC</author><author>WangY</author></authors></contributors><auth-address>DepartmentofFoodEngineering,CollegeofLifeScience,DalianNationalitiesUniversity,18LiaoheRoadWest,DalianEconomicandTechnologicalDevelopmentZone,Dalian,China.hwz@</auth-address><titles><title>Effectofethanoltreatmentonphysiologicalandqualityattributesoffresh-cuteggplant</title><secondary-title>JournaloftheScienceofFoodandAgriculture</secondary-title></titles><periodical><full-title>JournaloftheScienceofFoodandAgriculture</full-title></periodical><pages>1323-1326</pages><volume>90</volume><number>8</number><edition>2010/05/18</edition><keywords><keyword>CatecholOxidase/metabolism</keyword><keyword>CellMembrane/metabolism</keyword><keyword>Electrolytes/metabolism</keyword><keyword>Ethanol/*pharmacology</keyword><keyword>FoodHandling/*methods</keyword><keyword>*FoodTechnology</keyword><keyword>Fruit/*metabolism/standards</keyword><keyword>Oxidation-Reduction</keyword><keyword>Phenols/*analysis</keyword><keyword>Solanummelongena/*metabolism</keyword><keyword>Vegetables/metabolism</keyword></keywords><dates><year>2010</year><pub-dates><date>Jun</date></pub-dates></dates><isbn>1097-0010(Electronic) 0022-5142(Linking)</isbn><accession-num>20474050</accession-num><urls><related-urls><url>/pubmed/20474050</url></related-urls></urls><electronic-resource-num>/10.1002/jsfa.3943</electronic-resource-num></record></Cite></EndNote>[42]等人认为乙醇熏蒸处理鲜切茄子显著降低总酚含量、呼吸速率和PPO、POD的活性，抑制鲜切茄子的褐变。FanADDINEN.CITE<EndNote><Cite><Author>W</Author><Year>2017</Year><RecNum>89</RecNum><DisplayText><styleface="superscript">[43]</style></DisplayText><record><rec-number>89</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1581522579">89</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>FanW</author><author>CaoY</author><author>RenH</author><author>WangY</author><author>WangQ</author></authors></contributors><titles><title>Effectsofethanolfumigationoninhibitingfresh‐cutyamenzymaticbrowningandmicrobialgrowth</title><secondary-title>JournalofFoodProcessingandPreservation</secondary-title></titles><periodical><full-title>JournalofFoodProcessingandPreservation</full-title></periodical><pages>1-7</pages><volume>42</volume><number>2</number><dates><year>2017</year></dates><isbn>0145-8892 1745-4549</isbn><urls></urls><electronic-resource-num>10.1111/jfpp.13434</electronic-resource-num></record></Cite></EndNote>[43]等人的研究表明以200μL/L乙醇蒸汽熏蒸处理鲜切山药显著抑制表面酶促褐变，同时阻止微生物的生长繁殖。LiADDINEN.CITE<EndNote><Cite><Author>M</Author><Year>2018</Year><RecNum>9</RecNum><DisplayText><styleface="superscript">[44]</style></DisplayText><record><rec-number>9</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1579002980">9</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>LiM</author><author>LiX</author><author>LiJ</author><author>JiY</author><author>HanC</author><author>JinP</author><author>ZhengY</author></authors></contributors><titles><title>ResponsesofFresh-CutStrawberriestoEthanolVaporPretreatment:ImprovedQualityMaintenanceandAssociatedAntioxidantMetabolisminGeneExpressionandEnzymeActivityLevels</title><secondary-title>JournalofAgriculturalandFoodChemistry</secondary-title></titles><periodical><full-title>JournalofAgriculturalandFoodChemistry</full-title></periodical><pages>8382-8390</pages><volume>66</volume><number>31</number><section>8382</section><dates><year>2018</year></dates><isbn>0021-8561 1520-5118</isbn><urls></urls><electronic-resource-num>/10.1021/acs.jafc.8b02647</electronic-resource-num></record></Cite></EndNote>[44]等人采用4mL/kg乙醇蒸汽处理鲜切草莓，并研究其抗氧化酶活性发现：随着贮藏时间的增加，SOD、APX和CAT均表现出增加的趋势，其中SOD和APX酶活性处理组高于对照组。韩俊华ADDINEN.CITEADDINEN.CITE.DATA[45]等人采用6mL/kg乙醇熏蒸处理鲜切西兰花，结果表明贮藏期间处理组SOD、CAT活性高于对照组。由此可见乙醇熏蒸可以在一定时间内保持鲜切果蔬的新鲜程度，有助于鲜切果蔬作为商品的贮存和销售。美国和大多数欧洲国家都有鲜切产品相关的法规，相关规定要求鲜切果蔬在保质期内需控制微生物的数量在6LogCFU/g以下ADDINEN.CITE<EndNote><Cite><Author>Z</Author><Year>2014</Year><RecNum>319</RecNum><DisplayText><styleface="superscript">[46]</style></DisplayText><record><rec-number>319</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1615206227">319</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>LuoZ</author><author>WangY</author><author>WangH</author><author>FengS</author></authors></contributors><titles><title>Impactofnano-CaCO3-LDPEpackagingonqualityoffresh-cutsugarcane</title><secondary-title>JournaloftheScienceofFoodandAgriculture</secondary-title></titles><periodical><full-title>JournaloftheScienceofFoodandAgriculture</full-title></periodical><pages>3273-3280</pages><volume>94</volume><number>15</number><dates><year>2014</year></dates><urls></urls></record></Cite></EndNote>[46]。200mL/L乙醇浸泡处理对鲜切莴苣片切面上的细菌、酵母和霉菌在贮藏14d内有显著的影响，但在贮藏期12d时乙醇处理的莴苣中微生物总量超过对照组ADDINEN.CITE<EndNote><Cite><Author>S</Author><Year>2015</Year><RecNum>1</RecNum><DisplayText><styleface="superscript">[38]</style></DisplayText><record><rec-number>1</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1578580594">1</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>YanS</author><author>YangT</author><author>LuoY</author></authors></contributors><titles><title>Themechanismofethanoltreatmentoninhibitinglettuceenzymaticbrowningandmicrobialgrowth</title><secondary-title>LWT-FoodScienceandTechnology</secondary-title></titles><periodical><full-title>LWT-FoodScienceandTechnology</full-title></periodical><pages>383-390</pages><volume>63</volume><section>383</section><dates><year>2015</year></dates><isbn>00236438</isbn><urls></urls><electronic-resource-num>/10.1016/j.lwt.2015.03.004</electronic-resource-num></record></Cite></EndNote>[38]，这可能是由于乙醇处理导致部分组织的损伤引起微生物的大量繁殖。WernerB.HerppichADDINEN.CITE<EndNote><Cite><Author>B.</Author><Year>2014</Year><RecNum>75</RecNum><DisplayText><styleface="superscript">[47]</style></DisplayText><record><rec-number>75</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1581243564">75</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>HerppichW.B.</author><author>Huyskens-KeilS.</author><author>HassenbergK.</author></authors></contributors><titles><title>Impactofethanoltreatmentonphysiologicalandmicrobiologicalpropertiesoffreshwhiteasparagus(AsparagusofficinalisL.)spears</title><secondary-title>LWT-FoodScienceandTechnology</secondary-title></titles><periodical><full-title>LWT-FoodScienceandTechnology</full-title></periodical><pages>156-164</pages><volume>57</volume><number>1</number><section>156</section><dates><year>2014</year></dates><isbn>00236438</isbn><urls></urls></record></Cite></EndNote>[47]等人采用500mL/L短时间处理(30s、90s和180s)新鲜白芦笋，有效减少20℃贮藏4d内微生物的生长，且处理时间越长，与对照组相比差异越显著。乙醇熏蒸也可以较好地抑制鲜切山药切面微生物的生长，贮藏12d对照组好氧嗜温菌数显著高于处理组，但不同浓度(50,100,200μL/L)之间的差异不显著ADDINEN.CITE<EndNote><Cite><Author>W</Author><Year>2017</Year><RecNum>89</RecNum><DisplayText><styleface="superscript">[43]</style></DisplayText><record><rec-number>89</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1581522579">89</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>FanW</author><author>CaoY</author><author>RenH</author><author>WangY</author><author>WangQ</author></authors></contributors><titles><title>Effectsofethanolfumigationoninhibitingfresh‐cutyamenzymaticbrowningandmicrobialgrowth</title><secondary-title>JournalofFoodProcessingandPreservation</secondary-title></titles><periodical><full-title>JournalofFoodProcessingandPreservation</full-title></periodical><pages>1-7</pages><volume>42</volume><number>2</number><dates><year>2017</year></dates><isbn>0145-8892 1745-4549</isbn><urls></urls><electronic-resource-num>10.1111/jfpp.13434</electronic-resource-num></record></Cite></EndNote>[43]。乙醇处理可以显著抑制果蔬贮藏前期微生物生长与繁殖，有效地延长果蔬采后货架期，但有研究表明，存在乙醇处理的果蔬在贮藏后期微生物总数高于对照组或差异不显著的现象，其中机理还需进一步研究。(2)其他化学保鲜防止品质劣变的化学保鲜剂的主效成分在功能上主要有三方面的体现：保鲜剂先和空气中的氧气发生反应，避免氧气直接接触果蔬的切面；保鲜剂通过改变果蔬内部的pH值使酶失活或竞争性抑制酶活性等方法抑制褐变；改变微生物细胞膜的通透性，达到减少微生物数量的目的。除乙醇外，还有较多化学保鲜剂能够有效抑制鲜切果蔬的褐变等品质劣变过程。硫化氢(H2S)处理可以降低PAL和PPO活性显著延长草莓ADDINEN.CITE<EndNote><Cite><Author>L.</Author><Year>2012</Year><RecNum>351</RecNum><DisplayText><styleface="superscript">[48]</style></DisplayText><record><rec-number>351</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1615291647">351</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>HuL.</author><author>HuS.</author><author>WuJ.</author><author>LiY.</author><author>ZhengJ.</author><author>WeiZ.</author><author>LiuJ.</author><author>WangH.</author><author>LiuY.</author><author>Zhang,H.</author></authors></contributors><titles><title>Hydrogensulfideprolongspostharvestshelflifeofstrawberryandplaysanantioxidativeroleinfruits</title><secondary-title>JournalofAgriculturalandFoodChemistry</secondary-title></titles><periodical><full-title>JournalofAgriculturalandFoodChemistry</full-title></periodical><pages>8684-8693</pages><volume>60</volume><number>35</number><dates><year>2012</year></dates><urls></urls></record></Cite></EndNote>[48]、桃子ADDINEN.CITE<EndNote><Cite><Author>W</Author><Year>2014</Year><RecNum>352</RecNum><DisplayText><styleface="superscript">[49]</style></DisplayText><record><rec-number>352</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1615291865">352</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>WangW</author><author>ShenY</author><author>ZhuL</author><author>ZhangW</author><author>WuS</author><author>DuH</author></authors></contributors><titles><title><styleface="normal"font="default"size="100%">EffectsofexogenousH</style><styleface="subscript"font="default"size="100%">2</style><styleface="normal"font="default"size="100%">Sonpreservationofpeachesandreactiveoxygenmetabolism.</style></title><secondary-title>JournalofFruitscience</secondary-title></titles><periodical><full-title>JournalofFruitscience</full-title></periodical><pages>302-307</pages><volume>31</volume><number>2</number><dates><year>2014</year></dates><urls></urls></record></Cite></EndNote>[49]、猕猴桃ADDINEN.CITE<EndNote><Cite><Author>L</Author><Year>2015</Year><RecNum>353</RecNum><DisplayText><styleface="superscript">[50]</style></DisplayText><record><rec-number>353</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1615291936">353</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>ZhuL</author><author>WangW</author><author>ShiJ</author><author>ZhangW</author><author>ShenY</author><author>DuH</author><author>WuS</author></authors></contributors><titles><title>Hydrogensulfideextendsthepostharvestlifeandenhancesantioxidantactivityofkiwifruitduringstorage</title><secondary-title>JournaloftheScienceofFoodandAgriculture</secondary-title></titles><periodical><full-title>JournaloftheScienceofFoodandAgriculture</full-title></periodical><pages>2699-2704</pages><volume>94</volume><number>13</number><dates><year>2015</year></dates><urls></urls></record></Cite></EndNote>[50]和鲜切梨ADDINEN.CITE<EndNote><Cite><Author>K</Author><Year>2014</Year><RecNum>354</RecNum><DisplayText><styleface="superscript">[51]</style></DisplayText><record><rec-number>354</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1615292028">354</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>HuK</author><author>QianW</author><author>HuL</author><author>GaoS</author><author>WuJ</author><author>LiY</author><author>ZhengJ</author><author>YiH</author><author>LiuY</author><author>HuaZ</author></authors></contributors><titles><title>HydrogenSulfideProlongsPostharvestStorageofFresh-CutPears(Pyruspyrifolia)byAlleviationofOxidativeDamageandInhibitionofFungalGrowth</title><secondary-title>PlosOne</secondary-title></titles><periodical><full-title>PLoSOne</full-title></periodical><pages>e85524</pages><volume>9</volume><number>1</number><dates><year>2014</year></dates><urls></urls></record></Cite></EndNote>[51]的采后寿命。作为公认的生态友好型化合物，草酸可以通过螯合、结合和去除铜离子或降低pH抑制PPO和POD活性的双重作用抑制酶促褐变ADDINEN.CITE<EndNote><Cite><Author>A.</Author><Year>2009</Year><RecNum>356</RecNum><DisplayText><styleface="superscript">[52,53]</style></DisplayText><record><rec-number>356</rec-number><foreign-keys><keyapp="EN"db-id="rvtwf2tp5rzvsje5tawv2tzwr5z2r2xs9v95"timestamp="1615292652">356</key></foreign-keys><ref-typename="JournalArticle">17</ref-type><contributors><authors><author>AltunkayaA.</author><author>GoekmenV.</author></authors></contributors><titles><title>Effectofv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