鲜切蔬菜加工技术对产品品质的影响

鲜切蔬菜因其新鲜、营养、方便等特点,成为健康饮食的主要组成部分,越来越受到消费者的关注与喜爱。我国鲜切蔬菜起步较发达国家晚,产业向原料产区、重点销区和重要交通物流节点集聚,其他小规模的城市分布较少,产业发展有着巨大的市场空间。然而切分导致细胞损伤,致使产品的生理及理化性质有很大改变,影响其货架期。从国内外鲜切蔬菜处理方式、加工装备及关键技术等方面综述了主要加工程序切分、清洗、脱水、包装技术对产品品质的影响,并提出今后发展的主要方向,为鲜切蔬菜加工产业的发展提供理论及技术支撑。

Effects of Processing Technologies on Quality of Fresh-Cut Vegetables

Fresh-cut vegetables have obtained more and more attentions due to the qualities of freshness, nutrition, and convenience. Development of fresh cut vegetables in China is later than developed countries. Fresh cut vegetables'' industries were concentrated in the aera of raw materials production, key sales area, and the aera with convenient transportation while there is less in other small cities. Therefore, it has a huge market space. However, cutting processing led to cellular damage in tissues which caused microbial growth and a series of complex physiological and biochemical reactions, thus seriously affecting the shelf life of fresh-cut vegetables. Discussed with the aspects of treatment methods, processing equipment and key technologies of fresh cut vegetables in China and abroad, the effects of main processing procedures of fresh cut vegetables, such as segmentation, cleaning, dehydration, and packaging technology on quality were reviewed in this paper. Furthermore, the main developing direction was put forward which will provide theoretical and technical supports for fresh-cut vegetables industry.