色泽是果蔬十分重要的表观属性，与果蔬本身含有的天然色素高度相关，是判断其品质是否发生变化的重要指标之一。热加工以及非热加工技术广泛应用于果蔬产品的加工。传统果蔬加工技术以热力去皮、热烫、碱液去皮、干燥、油炸等热加工技术为主，加工中使用的高温易对果蔬的色泽品质造成不可逆转的影响。近年来，新型热加工和非热加工技术逐渐被探索，酶法去皮、红外线、超声波、脉冲电场、高压处理、低温等离子体等非热加工技术在果蔬加工维持色泽方面起到了积极的作用。然而目前综合两种加工技术对果蔬加工产品色泽影响的讨论和对比研究较少，明确各法的原理、使用条件、工艺参数及优缺点对于加工高质量的果蔬产品具有重要意义。因此本文概述了各色素的结构特征以及理化特性，归纳和比较了热加工与非热加工技术的关键技术点和对果蔬色泽稳定性的影响，讨论了影响果蔬色泽的关键因素，最后对果蔬在加工过程中的应对的挑战提出了有关建议，以期为热加工与非热加工技术对果蔬的护色应用提供指导。

Color is a major apparent attribute of fruit and vegetable, which is highly related to the natural pigments contained in fruits and vegetables, and is one of the important indicators to judge whether the quality changes. Thermal and non-thermal processing technologies are widely used in the processing of fruit and vegetable products. Traditional processing technology of fruit and vegetable are mainly thermal processing consist of thermal peeling, blanching, lye peeling, drying, frying and other thermal processing technologies. The high temperature used in processing is easy to cause irreversible influence on the color and quality of fruit and vegetable. Non-thermal processing technologies such as enzymatic peeling, infrared treatment, ultrasonic wave, pulsed electric field, high pressure treatment and cold plasma have played a positive role in maintaining the color of fruit and vegetable processing. However, there are fewer discussions and comparative studies on the effects of the two processing technologies on the color of processed fruits and vegetables, and it is of great significance to clarify the principle of each method, the conditions of use, the process parameters, and the advantages and disadvantages of each method for the processing of high-quality fruit and vegetable products. This paper outlines the structural characteristics as well as the physicochemical properties of each pigment, summarizes and compares the key technical points of thermal and non-thermal processing technologies and their effects on the color stability of fruits and vegetables. And finally puts forward some suggestions on the key principle exploration for the challenges of fruit and vegetable processing, providing references for the potential application of thermal and non-thermal processing technology in color preservation of fruits and vegetables.

国家自然科学基金项目（面上项目，重点项目，重大项目）