Microsoft Word 董妍-二校

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1 6 7 Vol. 6 No Journal of Food Safety and Quality Jul., 2015 董妍 1, 胡文忠 2*, 姜爱丽 2 (1., ; 2., ) 摘要 :,,,, ; 3, ;, 关键词 : ; ; Research advances in biological preservatives of fresh-cut fruits and vegetables DONG Yan 1, HU Wen-Zhong 2*, JIANG Ai-Li 2 (1. College of Food Engineering, Dalian Polytechnic University, Dalian , China; 2. College of Life Science, Dalian Nationalities University, Dalian , China) ABSTRACT: As the requirements of food quality and safety increasing, the preservation technology of fresh-cut fruits and vegetables are developed rapidly. Biological preservatives with safe, efficient and other characteristics becomes the hotspot of fresh-cut fruits and vegetables. Fresh-cut fruits and vegetables are processed with cleaning, trimming, peeling, cutting, and so on. In this process, mechanical damage, physiological metabolism, pathogen infection and other problems can cause decay and quality decline of fresh-cut fruits and vegetables. This has brought a huge loss to the economy and trade of fresh agricultural products, and this is also harmful for human health. This paper reviewed several important factors such as temperature, gas environment, physiological and biochemical reactions, microbial, which could cause browning, decay and poor quality of fresh-cut fruits and vegetables, and the application of biological preservatives on fresh-cut fruits and vegetables, including botanical natural preservatives, animal natural preservatives and microbial natural preservatives. Finally this paper discussed the lacks of biological preservatives and prospected the development of biological preservative. KEY WORDS: fresh-cut fruits and vegetables; biological preservatives; preservative technology 基金项目 : (2012BAD38B05) ( , ) Fund: Supported by the National Science and Technology Pillar Program during the 12th Five-Year Plan Period (2012BAD38B05), the National Natural Science Foundation of China( , ) * 通讯作者 :,,, hwz@dlnu.edu.cn *Corresponding author: HU Wen-Zhong, Professor, College of Life Science, Dalian Nationalities University, No.18, Liaohe West Road, Jinzhou New District, Dalian , China. hwz@dlnu.edu.cn

2 引言,, [1], 20 50,, 20 90,,, [2,3],,,,,,,,,,, 2 鲜切果蔬品质的影响因素 2.1 温度,, ; [4] 0 20, 0 [5] , [6] ( ),, ,, 0 4, 2.2 气体环境, O 2 CO 2,, O 2 CO 2,, O 2, Isabel [7] O 2 O 2, [8] 90%O 2 +10%CO 2,, 2.3 生理生化反应,,,, ;,,,, [9,10] [11],, [12], 2.4 微生物,,,,,,, [13] 10 4 cfu/ml, 20 1 d 10 3 d 4 7 d,, [14] 2, cfu/g, Tournas [15] , 100~ cfu/g

3 7, : 生物保鲜剂在鲜切果蔬中的应用 3.1 植物类天然保鲜剂,,, [16], PPO POD, 4~6 d [17], [18], 9 d,,, [19] 30 mg/l, 300 mg/l 10 mg/l 30 mg/l, [20] 0.5 mg/ml,, [21] 2.0% 5.0% 2.0%,, [22] [23] [24] [25] [26],,, 0.08% 1%, [27], 0.50%,,, 1.5 [28] 1.2%,,,, 3.2 动物类天然保鲜剂 [29-31],,,,,,,, ; [32] [33],, 1.0%, 12 d 4 [34],, 1%,, [35] 1% 1% 1% 1% Vc, [36],, 4 4 d,,,,, [37] [38], 3%,, [39] (1±0.5), 1-MCP(1- ), 3, 1-MCP,,,

4 2412 6,,,,, [40], 0.08%, [41] 0.025% 0.025% Nisin, 3.3 微生物保鲜剂,,,, ph, Triasa [42],, [43],, (Nisin) FDA,, Bari [44] Nisin(50 μg/ml) 2% 0.02% 0.02% (10 mmol/l),, [45] 200 mg/l, 4 展望,,,,, ; ;, ;, ;,, 参考文献 [1],. [J]., 2012, 33(5): Zheng Y, Chen HR. Research progress in storage and preservation technologies of fresh-cut fruits and vegetables [J]. Sci Tech Food Ind, 2012, 33(5): [2] Olmez H, Kretzschmar U. Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact [J]. Lebensm-Wiss Technol, 2009, 42(3): [3] Mepba H, Eboh L, Banigo D, et al. Effects of processing treatments on the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetables [J]. Afr J Food Agric Nutr Dev, 2007, 7 (1): [4],,,. [J]., 2007, (7): Tian X, Chen B, Wang Y, et al. Effect of different temperatures and packages on quality of fresh-cut carrots in shelf-life [J]. Sci Tech Food Ind, 2007, (7): [5],,,. [J]., 2008, 24(2): Liu CH, Hu WZ, Jiang AL, et al. Physio-biochemical changes of fresh-cut potato at different storage temperatures [J]. Food Mach, 2008, 24(2): [6],,,. [J]., 2011, 11(6): Shao YZ, Li XP, Li Q, et al. Effects of storage temperetures on biochemical quality of fresh-cut pineapplep [J]. J Chin Inst Food Sci Technol, 2011, 11(6): [7] Isabel OS, Gemma OO, Robert SF, et al. Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes [J]. J Agric Food Chem, 2009, 57(15): [8],. O 2 [J]., 2013, (10): Guo YY, Li L. Effects of modified atmospheres package with high O2 on storage properties of fresh-cut lotus root [J]. Mod Food Sci Technol, 2013, (10): [9] Toivonen PMA, Brummell DA. Biochemical bases of appearance and texture changes in fresh- cut fruit and vegetables [J]. Postharvest Biol Technol, 2008, 48(1): [10] Asemota HN, Wellington MA, Odutuga AA, et al. Effect of short-term storage on phenolic content, o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea Sp) [J]. J Sci Food Agric, 2006, 60(3): [11],,,. [J].

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Microsoft Word 聂雪梅.doc

Microsoft Word 聂雪梅.doc 4 4 Vol. 4 No. 4 2013 8 Journal of Food Safety and Quality Aug., 2013 聂雪梅 *, 李立, 孙利, 高飞 (, 100123) 摘要 : 2011 12,, 2007~2011,,,, 关键词 : ; ; ; ; Trade and notification situation on food import and export