预冷技术在西兰花保鲜中的应用研究进展

西兰花属于呼吸跃变型花菜类蔬菜,采后极易黄化、失水萎蔫,采后流通过程中保鲜技术对西兰花产业的持续发展尤为重要,而预冷技术是果蔬冷链物流的首要环节,对整个冷链过程中蔬菜的保鲜效果有着很大的影响,为给不同预冷技术在西兰花产业中的应用提供参考。通过引据国内外相关文献,总结归纳了不同预冷技术处理后西兰花的生理变化规律,对比分析了各预冷技术的优缺点,系统阐述了不同预冷技术对西兰花货架期、呼吸代谢及营养品质的影响和调控机理。从学者的大量研究成果发现,各种预冷技术的优缺点已十分明确,水预冷、空气预冷和真空预冷等预冷方式都在一定程度上延长了西兰花的货架期。

Application and Research Progress on the Precooling Technologies in Broccoli Preservation

Broccoli is a kind of respiratory climacteric flower vegetable, which is vulnerable to water loss, wilting and yellowing after harvest. Preservation technology is particularly important for broccoli post-harvest circulation and even for the sustainable development of broccoli industry. Precooling is the primary link in the cold chain logistics for fruits and vegetables, it has a significant impact on the preservation effect of vegetables throughout the entire cold chain process. In order to provide reference for the application of different precooling technologies in the broccoli industry, this paper summarizes the physiological changes of broccoli after different precooling technology treatments, compares and analyzes the advantages and disadvantages of each precooling technology, elaborates on the impact and regulatory mechanism of different precooling technologies on the shelf life, respiratory metabolism, and nutritional quality of broccoli, systematically. From the extensive research results of scholars, it has been found that the advantages and disadvantages of various precooling technologies are very clear. Precooling methods such as water precooling, air precooling, and vacuum precooling have all extended the shelf life of broccoli to a certain extent.