组合保鲜方式应用于叶菜保鲜的研究进展
叶菜是人们日常饮食中必不可少的食物之一, 富含膳食纤维、Vc以及多种微量元素, 但是其特有的生理特性以及组织结构使其极易腐败变质, 因此探究适宜的保鲜方式显得尤为重要。本文综述了物理、化学、生物保鲜技术间的不同组合对叶菜的保鲜效果, 结合叶菜典型指标及货架期, 介绍了相比于单一保鲜方式, 不同组合保鲜方式的特点及优势, 并指出在未来叶菜保鲜技术的发展方向, 为叶菜的实际保鲜工作提供参考。
Leafy vegetables are one of essential foods in people's diet. Leafy vegetables are full of dietary fiber, Vc and many trace elements. However, its unique physiological characteristics and organizational structure make it prone to spoilage. Therefore studying on suitable preservation methods for leafy vegetables appears particularly important. This paper reviewd the fresh-keeping effects of different combinations of physical, chemical and biological preservation technologies on leafy vegetables, combined the typical indicators and shelf life of leafy vegetables to introduce the characteristics and advantages of different combinations of fresh-keeping methods compared to single preservation methods, and pointed out the development direction of leaf fresh-keeping technology in the future, so as to provide references for the actual preservation work of leafy vegetables.
标题：组合保鲜方式应用于叶菜保鲜的研究进展
英文标题：Progress of application of combined preservation methods in the preservation of leafy vegetables
作者：
郁杰 上海海洋大学食品学院;上海冷链装备性能与节能评价专业技术服务平台
谢晶 上海海洋大学食品学院;上海冷链装备性能与节能评价专业技术服务平台;农业农村部冷库及制冷设备质量监督检验测试中心(上海);食品科学与工程国家级实验教学示范中心(上海海洋大学)
中文关键词:叶菜,腐败变质,典型指标,组合保鲜,天然提取物,无残留,
英文关键词:leafy vegetables,corruption and deterioration,typical index,combined fresh-keeping methods,natural extracts,no by-product,
发表日期：2019-01-05
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