摘要
在介绍减压贮藏的基础上,提出了减压短期处理技术对生鲜果蔬、食用菌具有后续保鲜效应,指出该效应有益于生鲜冷链流通技术发展。通过案例介绍了减压处理的主要效应为:可延长冷藏和冷链断链中一些果蔬的保鲜期,延缓品质衰变和抑制霉变等。同时论述了采用减压处理技术可在一定程度上弥补目前生鲜果蔬、食用菌冷链流通断链的缺陷。介绍了以减压处理技术为核心的真空冷鲜链,以期为生鲜电商、生鲜宅配提供新技术方向,并对减压处理保鲜技术的广阔应用前景进行了展望。
The follow-up preservation effects of hypobaric short-time treatment on fresh fruit, vegetables and edible fungi are proposed after introducing hypobaric storage, and the paper points out the effects will be profitable for the development of fresh food cold chain circulation technology. Some food preservation cases suggested that the hypobarie treatment technology could prolong preservation periods of some fruits and vegetables both in cold storage and cold chain breakage, retard intrinsic quality decay or senescence, inhibit mold growth,at the same time, hypobarie treatment could remedy defects caused by breakage of cold chain of fruit, vegetables and edible fungi storage to some extent. Vacuum cold fresh chain is introduced as well, which is based on hypobaric treatment as the core technology, in order to provide a new technology direction for fresh e-business and fresh home delivery. In the end, the broad application of hypobaric treatment technology is prospected.
作者
郑先章
郑郤
熊伟勇
ZHENG Xian-zhang ZHENG Xi XIONG Wei-yong(Shanghai Kind-water Preservation Fresh Tech Co., Ltd., Shanghai 201108, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第3期124-128,132,共6页
Storage and Process
关键词
果蔬
食用菌
减压处理
保鲜
真空冷鲜链
前景
fruit and vegetables
edible fungi
hypobaric treatment
preservation
vacuum cold fresh chain
prospects
