Microsoft Word 曾丽华出735

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1 6 3 Vol. 6 No Journal of Food Safety and Quality Mar., 2015 曾丽华, 王 * 晋, 陈文学 (, ) 摘要 :,,,,,,,,,,, 关键词 : ; ; ; The application and research progress of spices in fruits and vegetables preservation ZENG Li-Hua, WANG Jin, CHEN Wen-Xue * (College of Food Science and Technology, Hainan University, Haikou , China) ABSTRACT: Spices usually refer to the seeds or fruits, roots and bark of the aromatic plants growing in tropical regions, which are used as condiments. The use of spices in our country has a long history. Our motherland has a vast territory and an abundance of plant resources, and the spice plants as part of the plant have abundance resources. Spices not only have strong ability to enhance the taste, but also have great bacteriostasis and preservative effect. Substances extracted from spices can effectively inhibit the growth of microorganisms, prolong storage of fruits and vegetables and keep the original quality of fruit and vegetable. Fruits and vegetables postharvest fresh-keeping has a close relationship with the development of agriculture, which is the focus of future research on adopting safe and effective natural plant sources preservative in fruit and vegetable fresh-keeping. This article introduced the effective constituents of spices and the antibacterial mechanism and summarized the application and research progress in fruits and vegetables preservation. Eventually, the outlook of application of spices in fruits and vegetables preservation was proposed which was aiming to provide a reference for researches on natural food preservatives. KEY WORDS: spice; fruit; vegetable; preservation 基金项目 : 2013 Fund: Supported by the 2013-Midwestern University Enhance Comprehensive Strength Working Capital Undergraduate Innovative Entrepreneurship Training Projects * 通讯作者 :,, [email protected] *Corresponding author: CHEN Wen-Xue, Professor, College of Food Science and Technology, Hainan University, No. 58, Renmin Avenue, Haikou , China. [email protected]

(College of Food Science and Technology, Hainan University, Haikou 570228, China) ABSTRACT: Spices usually refer to the seeds or fruits, roots and bark of the aromatic plants growing in tropical

2 引言, [1] [2], [3],,,,,,,, [4],,,,, 2 香辛料的抑菌成分及保鲜机制 [5] 13 11,, 13,,,, [6] 16,,,,, [7],,,, ph, 15 min [8],,, [9],, 0.04 ml/100 ml, [10] (thin layer chromatography, TLC) (high performance liquid chromatography, HPLC),, [11] 10, - (gas chromatography mass spectrometry, GC-MS),,, 0.3% 0.1%, Azeredo [12] 1.25~5 μl/ml 20~40 μl/ml, 1,8- [13] 2 g/l 6, GC-MS 12, α-,, [14-17] :, ; ; ; 赟 [18],,,,,,,,,, [19],,,, [20], ATP,, α- [21],

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3 3, : 737 [22],, DNA, [23] [24],,, [25],, [26] 4% [27],,,, [28],, [29],, [30],,,,, 3 香辛料在水果保鲜中的应用,, Dixit [31] 0.3% 1 h 30 d, 30 mg/ml 13.5, 95% 14 d [32] [33],,,, [34],,,, C 19.5% 22.5% 40.23% 27% 2.9%, [35],, 22.5 μl/l, 35 d 94%, 46.9%, 94.1% 85.2%, 34%, (SOD) (CAT) (POD), 5 d 10 d,, [36] 40% 1:60,,, 10 d,,, 0, 50 d 5.9%, 20%,, 50 d [37],,, 1:10, 12 d, 32.6%,, 9 d 40% [38],,, 18 d, 0.4% [39] [40], 120 μl/l, 19 d 70.6%, [41], 5 30 d,,, (TSS), (MDA), POD (PAL), 6 L/100 ml [42], 28~30,,,, ;, 50 g/l [43] (MIC) (MBC),,,

1% 85.2%, 34%, (SOD) (CAT) (POD), 5 d 10 d,, [36] 40% 1:60,,, 10 d,,, 0, 50 d 5.9%, 20%,, 50 d [37],,, 1:10, 12 d, 32.

4 g/l,,,,, 4 香辛料在蔬菜保鲜中的应用, Hartmans [44], [45] 3:1:3, 4 d, 7 d, 7 d, C 0 d 2%, C,, 1:500,, 40% [46] [47], [48] 1:4:4:4, 60%, 7 d, [49] 15% 7min [50],, 0.08% 1% C, [51],,, μl, 62.5 μl [52] 15 min, 3~5, 15%, 10%, 20% [53], 1:5,, 1:5 10 d, 6 d [54] -, 0.07%,, 2 d [55], 0.25%, C, (PPO) POD,, 5 存在的问题与展望,,,,,,, ;, ; ;,,,,,,,, 参考文献 [1],. [J]., 2002, 05: Ruan Z, Wu MC. The status and developing strategies of storage and fresh-keeping of fruits and vegetables in China [J]. Food Ferm Ind, 2002, 05: [2]. [J]. ( ), 2013, 20: 71-72, 75. Yang WW. The application of plant essential oil in fruits and vegetables preservation [J]. Acad Period Farm Products Proc, 2013, 20: 71-72, 75. [3] 劼,. [J]., 2000, 01: Wang J, Zhang SH. Spices and its application [J]. Guangzhou Food Sci Technol, 2000, 01: [4],,. [J]., 2008, 09: Gao HS, Liang JL, Chai JH. The present situation, research progress, the science and technology support on the storage industry of fruits and vegetables [J]. Food Ferm Ind, 2008, 09: [5],,,. [J]., 2005, 01: 8-10, 16. Ma TS, Zhang HB, Liu YY, et al. The study of the bacteriostatic action of 13 kinds of natural spices [J]. Shangxi Food Ind, 2005, 01: 8-10, 16.

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7 3, : 741 作者简介曾丽华, 主要研究方向为食品科学与工程 @163.com 陈文学, 教授, 主要研究方向热带农产品加工与安全 [email protected] 碳水化合物的物性学及功能特性研究专题征稿,,,, ( : ), , 投稿方式 : : [email protected] 食品安全质量检测学报编辑部

com 碳水化合物的物性学及功能特性研究专题征稿,,,, ( : ), 2015 5, 2015 4 20

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Microsoft Word 曾丽华 出735

Microsoft Word 曾丽华出735