果蔬制品冻藏技术研究进展

冻藏技术是一种被国际上公认为最常用、最安全、最高效的储运技术.冻藏可以通过降低组织中的水分活性,抑制微生物的生长,减少酶的活性,从而达到延长储藏期的效果.果蔬组织普遍含水量较高,在冷冻过程中比动物组织更容易形成冰晶,使果蔬在冻融后出现褐变、汁液流失、软化等品质劣变.目前果蔬冻藏相较于保鲜技术还不是一种主要的果蔬贮藏方式,但该技术发展前景良好.本文从果蔬的冻藏技术、速冻技术、果蔬脱水冻藏技术及玻璃态贮藏四方面综述果蔬冻藏的研究进展.

Research Review of Frozen Storage Technology on Fruits and Vegetables

Freezing storage technology is internationally recognized as the most commonly used, safest and most efficient storage and transportation technology. Freezing storage can prolong the storage period by reducing the hydrogen level, inhibiting the growth of microorganisms and reducing the enzyme activity. Fruit and vegetable tissues generally have high water content, and are more likely to form ice crystals than animal tissues during the freezing process, resulting in browning, drip loss, softening and other quality deterioration of fruits and vegetables after freezing and thawing. Frozen storage of fruits and vegetables is not a main storage method compared with other preservation technology by far, but it has a promising development prospect. This paper summarized the research progress of frozen storage of fruits and vegetables from four aspects: freezing technology, quick-freezing technology, dehydrofreezing technology and glassy storage technology.