鲜切果蔬物理防褐保鲜的研究进展

doi:10.16420/j.issn.0513-353x.2020-0484

摘要/Abstract

摘要：

综述了鲜切果蔬的褐变机理和11种物理防褐变技术研究现状。从褐变机制的深入研究和多种处理方法协同作用防褐变2个方面进行了展望,以期为鲜切果蔬防褐变的研究和应用提供参考。

Abstract:

The mechanism of enzymatic browning and the current states of 11 kinds of physical anti-browning technology of fresh-cut fruit and vegetables at home and abroad are systematically discussed. The browning mechanism in deep,and the synergistic effect of various treatment methods were prospected,which could provide reference for the research and application of fresh-cut fruit and vegetables browning prevention.

Key words: fruit and vegetables, fresh-cut, enzymatic browning, anti-browning, advance

中图分类号:

S63
S 66

黄彭, 丁捷, 胡晓敏, 陈怡, 刘亚飞, 秦文. 鲜切果蔬物理防褐保鲜的研究进展[J]. 园艺学报, 2021, 48(6): 1217-1232.

HUANG Peng, DING Jie, HU Xiaomin, CHEN Yi, LIU Yafei, QIN Wen. Advances in Fresh-cut Fruit and Vegetables Based on Physical Anti-browning Technology[J]. Acta Horticulturae Sinica, 2021, 48(6): 1217-1232.

图/表 2

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主要底物 Primary substrate	鲜切果蔬原料 Material of fresh-cut	参考文献 Reference
酪氨酸Tyrosine	马铃薯Potato	Dong et al.,2020
儿茶酸Catechin	马铃薯Potato	王丽等,2019
绿原酸Chlorogenic acid	梨、山药、苹果、甘薯、白蘑菇、丝瓜 Pear,yam,apple,sweetpotato,white mushroom,luffa	郁志芳等,2003;郎艳,2014;关倩倩,2017;Ma et al.,2017;温文旭,2017;周磊,2018;潘艳芳等,2019
焦性没食子酸Pyrogallol acid	莲藕Lotus	蒋娟,2011
表儿茶素Epicatechin	苹果、荔枝 Apple,lichi	Ma et al.,2017;Su et al.,2019
单宁酸Tannin	板栗Chinese chestnut	Zhou et al.,2015
多巴胺Dopamine	香蕉Banana	Cho et al.,2016
原花色素Proanthocyanidin	荔枝Lichi	Su et al.,2019
4-甲基儿茶酚4-Methyl catechin	丝瓜Luffa	温文旭,2017
对羟基苯甲酸p-Hydroxybenzoic acid	丝瓜Luffa	温文旭,2017

主要底物 Primary substrate	鲜切果蔬原料 Material of fresh-cut	参考文献 Reference
酪氨酸Tyrosine	马铃薯Potato	Dong et al.,2020
儿茶酸Catechin	马铃薯Potato	王丽等,2019
绿原酸Chlorogenic acid	梨、山药、苹果、甘薯、白蘑菇、丝瓜 Pear,yam,apple,sweetpotato,white mushroom,luffa	郁志芳等,2003;郎艳,2014;关倩倩,2017;Ma et al.,2017;温文旭,2017;周磊,2018;潘艳芳等,2019
焦性没食子酸Pyrogallol acid	莲藕Lotus	蒋娟,2011
表儿茶素Epicatechin	苹果、荔枝 Apple,lichi	Ma et al.,2017;Su et al.,2019
单宁酸Tannin	板栗Chinese chestnut	Zhou et al.,2015
多巴胺Dopamine	香蕉Banana	Cho et al.,2016
原花色素Proanthocyanidin	荔枝Lichi	Su et al.,2019
4-甲基儿茶酚4-Methyl catechin	丝瓜Luffa	温文旭,2017
对羟基苯甲酸p-Hydroxybenzoic acid	丝瓜Luffa	温文旭,2017

鲜切产品 Fresh-cut product	处理方式 Treatment	结果 Result	参考文献 Reference
木瓜Papaya	超声波 + 低温 Ultrasound + low temperature	颜色最好,酶活低,褐变轻,腐烂低和异味弱,贮藏期14 d Nice color,low enzyme activity,slight browning,weak smell,storage 14 d	Yildiz et al.,2020
梨Pear	MAP + Nature seal	颜色稳定,褐变轻Color stabilizer,slight browning	Siddiq et al.,2020
苹果Apple	热处理 + 酸 Heat treatment + acid	减少变色,降低酶活 Reduce discoloration,low enzyme activity	Shrestha et al.,2020
青花菜 Broccoli	过氧乙酸 + UV-C Peroxyacetic acid + UV-C	提高总抗氧化能力,减少微生物数量,提高营价值 Improve total antioxidant capacity,reduce the microbial population,improving nutrition value	Collazo et al.,2018
莲藕Lotus	超声波 + 臭氧 Ultrasound + ozone	保持色泽和感官品质,抑制PPO活性,延长货架期 Keep color and sensory quality,inhibit PPO activity,shelf life extension	刘晓燕等,2019
梨和山药 Pear and yam	有机酸 + 物理方式 Organic acid + physical way	抑制 PPO 和POD活性,减轻褐变,增加总酚含量 Inhibit PPO and POD activities,reduce browning,increasing TPC	周磊,2018
马铃薯Potato	乙醇 + 微波 Alcohol + microwave	降低PPO和POD活性 Reduce PPO and POD activities	邹红梅,2019
	高氧压 + 酸 High press + acid	防褐变显著,抑制PPO酶活 Notable anti-browning,inhibit PPO activities	Limbo & Piergiovanni, 2006
杨梅Waxberry	超声波 + 热处理 Ultrasound + heat treatment	降低PPO和POD活性,缩短酶失活时间 Reduce PPO and POD activities,shorten the time of enzyme inactivation	Cao et al.,2018
长山药Yam	壳聚糖 + UV-C Chitosan + UV-C	PPO活性降低,POD活性提高,降低MDA含量 Reduce PPO activity,increase POD activity,reduce MDA content	王涛等,2019
叶用莴苣 Lettuce	超声波 + 聚赖氨酸 Ultrasound + polylysine	降低水分散失和色差,抑制PPO和POD活性,提高货架期品质 Reduce water loss and color difference,inhibit PPO and POD activities,improve shelf-life quality	Fan et al.,2019
胡萝卜Carrot	高CO₂+ 超声波 High CO₂ + ultrasound	降低酶活,减轻褐变 Reduce enzyme activity,reduce browning	Ferrentino & Spilimbergo, 2015
桃Peach	高压 + 真空包装 High press + vacuum package	降低PPO活性,货架期21 d Reduce PPO activity,shelf-live 21 d	Denoya et al.,2015
草莓Strawberry	超高压+热处理 High press + heat treatment	抑制PPO活性,抑制褐变 Inhibit PPO activity,reduce browning	Sulaiman & Silva, 2013
香椿芽Toona	臭氧 + PE包装 Ozone + PE package	提高POD、CAT和SOD活性,抑制PPO活性,增强抗氧化 Enhance POD,CAT and SOD activities,inhibit PPO activities,enhance antioxidation	Lin et al.,2019
椰子Coconut	臭氧 + nisin Ozone + nisin	保留酚和黄酮,抑制PPO和POD的活性,风味保持3周 Keep phenols and flavonoids,inhibit PPO and POD activities,keep flavor for 3 weeks	Rajashri et al.,2019

鲜切产品 Fresh-cut product	处理方式 Treatment	结果 Result	参考文献 Reference
木瓜Papaya	超声波 + 低温 Ultrasound + low temperature	颜色最好,酶活低,褐变轻,腐烂低和异味弱,贮藏期14 d Nice color,low enzyme activity,slight browning,weak smell,storage 14 d	Yildiz et al.,2020
梨Pear	MAP + Nature seal	颜色稳定,褐变轻Color stabilizer,slight browning	Siddiq et al.,2020
苹果Apple	热处理 + 酸 Heat treatment + acid	减少变色,降低酶活 Reduce discoloration,low enzyme activity	Shrestha et al.,2020
青花菜 Broccoli	过氧乙酸 + UV-C Peroxyacetic acid + UV-C	提高总抗氧化能力,减少微生物数量,提高营价值 Improve total antioxidant capacity,reduce the microbial population,improving nutrition value	Collazo et al.,2018
莲藕Lotus	超声波 + 臭氧 Ultrasound + ozone	保持色泽和感官品质,抑制PPO活性,延长货架期 Keep color and sensory quality,inhibit PPO activity,shelf life extension	刘晓燕等,2019
梨和山药 Pear and yam	有机酸 + 物理方式 Organic acid + physical way	抑制 PPO 和POD活性,减轻褐变,增加总酚含量 Inhibit PPO and POD activities,reduce browning,increasing TPC	周磊,2018
马铃薯Potato	乙醇 + 微波 Alcohol + microwave	降低PPO和POD活性 Reduce PPO and POD activities	邹红梅,2019
	高氧压 + 酸 High press + acid	防褐变显著,抑制PPO酶活 Notable anti-browning,inhibit PPO activities	Limbo & Piergiovanni, 2006
杨梅Waxberry	超声波 + 热处理 Ultrasound + heat treatment	降低PPO和POD活性,缩短酶失活时间 Reduce PPO and POD activities,shorten the time of enzyme inactivation	Cao et al.,2018
长山药Yam	壳聚糖 + UV-C Chitosan + UV-C	PPO活性降低,POD活性提高,降低MDA含量 Reduce PPO activity,increase POD activity,reduce MDA content	王涛等,2019
叶用莴苣 Lettuce	超声波 + 聚赖氨酸 Ultrasound + polylysine	降低水分散失和色差,抑制PPO和POD活性,提高货架期品质 Reduce water loss and color difference,inhibit PPO and POD activities,improve shelf-life quality	Fan et al.,2019
胡萝卜Carrot	高CO₂+ 超声波 High CO₂ + ultrasound	降低酶活,减轻褐变 Reduce enzyme activity,reduce browning	Ferrentino & Spilimbergo, 2015
桃Peach	高压 + 真空包装 High press + vacuum package	降低PPO活性,货架期21 d Reduce PPO activity,shelf-live 21 d	Denoya et al.,2015
草莓Strawberry	超高压+热处理 High press + heat treatment	抑制PPO活性,抑制褐变 Inhibit PPO activity,reduce browning	Sulaiman & Silva, 2013
香椿芽Toona	臭氧 + PE包装 Ozone + PE package	提高POD、CAT和SOD活性,抑制PPO活性,增强抗氧化 Enhance POD,CAT and SOD activities,inhibit PPO activities,enhance antioxidation	Lin et al.,2019
椰子Coconut	臭氧 + nisin Ozone + nisin	保留酚和黄酮,抑制PPO和POD的活性,风味保持3周 Keep phenols and flavonoids,inhibit PPO and POD activities,keep flavor for 3 weeks	Rajashri et al.,2019