摘要
分析了果蔬品发生酶褐变、成熟和氧化的机理,简述了近年来物理和化学两种果蔬品保鲜方法,同时介绍了现有功能纸的种类。从制备方法角度概述了果蔬保鲜功能纸的研究现状,综述了纤维素改性法、浆内添加法和表面涂布法。浆内添加乙烯吸附剂、乙烯氧化剂、表面涂布植物精油、乙烯抑制剂制备的果蔬保鲜纸保鲜效果优良。使用绿色环保的果蔬保鲜纸是未来的发展方向,对研究出成本低、耐折度好、透气性高、重量轻的果蔬保鲜纸具有一定参考价值。
Analyzed the mechanism of enzymatic browning,ripening,and oxidation in fruits and vegetables,briefly described the physical and chemical preservation methods for fruits and vegetables in recent years,and introduced the types of functional paper currently available.This article summarizes the research status of fruit and vegetable preservation functional paper from the perspective of preparation methods,and summarizes the cellulose modification method,pulp addition method,and surface coating method.The fruit and vegetable fresh-keeping paper prepared by adding ethylene adsorbent,ethylene oxidant,surface coating of plant essential oil,and ethylene inhibitor to the pulp has excellent fresh-keeping effect.The use of green and environmentally friendly fruit and vegetable preservation paper is a future development direction,which has certain reference value for researching fruit and vegetable preservation paper with low cost,good folding resistance,high breathability,and light weight.
作者
李易蔚
柳叶
董慧
洪润
LI Yiwei;LIU Ye;DONG Hui;HONG Run(Xuancheng Product Quality Supervision and Inspection Institute,Xuancheng 242000,China)
出处
《纤维素科学与技术》
CAS
2024年第1期91-94,I0002,共5页
Journal of Cellulose Science and Technology
关键词
保鲜纸
果蔬
保鲜技术
功能纸
乙烯
preservative paper
fruit and vegetable
preservation technology
functional paper
ethylene
