目前，针对果蔬干制加工中存在的能耗高、时间长、营养成分损失严重等问题，主要通过干燥技术的创新以及干燥设备的研发予以不断改善，而干燥前处理技术在国内发展相对缓慢。干燥前处理技术是指通过物理、化学、生物等技术手段对物料进行处理，从而起到加快物料干燥速率、提高产品外观及营养品质、延长货架期的作用。目前常用的果蔬干燥前处理技术有：热烫、冻融、渗透、化学试剂、超声、超高压、高压脉冲电场、二氧化碳浸渍处理等。本研究针对上述几种前处理技术的原理、特点进行综述，对比不同前处理技术的作用机制及适用果蔬的种类，并展望了不同前处理技术的发展前景与趋势，以期为果蔬干燥新技术的研究与开发提供指导意见。

At present, there are many problems associated with drying of fruits and vegetables such as high energy consumption, long drying time, and severe loss of nutrients. Those problems have commonly been solved via the innovation of drying technology and development of drying equipment. However, the growth of technologies for pre-drying is relatively slow. The pre-drying treatment technology refers to the treatment of materials through using methods such as physical, chemical or biological techniques prior to drying to accelerate the drying rate, improve product appearance and nutritional quality, and extend shelf life of fruits and vegetables. Currently, the commonly used pre-drying treatment technologies include blanching, freezing and thawing, osmotic treatment, chemical reagents, ultrasonic treatment, ultra-high pressure, high-voltage pulsed electric field, and carbonic maceration. In this research, the principles and characteristics of the above pretreatment technologies were reviewed, the mechanisms and application scopes for different fruits and vegetables were compared, and the prospects and development trends for pre-drying treatment technologies were also presented in order to provide guidance for research and development of new technologies for drying of fruits and vegetables.

国家重点研发计划项目（2017YFD0400900；2017YFD0400904）；广州市科技计划项目（201906010097）；广东省省级乡村振兴战略专项（农业产业发展）省级项目（粤农农计〔2018〕12号）；国家自然科学基金项目（31501500）；CSC资助项目（201808440029）