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。因此该研究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 very important 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 for judging whether their quality has changed. 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 such as hot peeling, blanching, alkali peeling, drying and frying. The high temperature used in processing can easily cause irreversible effects on the color and quality of fruit and vegetable. In recent years, novel thermal and non-thermal processing technologies have been gradually explored. Non-thermal processing technologies such as enzymatic peeling, infrared treatment, ultrasonic treatment, pulsed electric field, high-pressure treatment and cold plasma have played a positive role in maintaining the color of fruit and vegetable processing. However, currently there are fewer discussions and comparative studies on the impact of the two processing technologies on the color of processed fruit and vegetable products, and it is of great significance to clarify the principle, conditions of use, process parameters, and advantages and disadvantages of each method for processing high-quality fruit and vegetable products. Therefore, this paper outlines the structural characteristics and 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. Finally, some suggestions are put forward to address the challenges during the processing of fruit and vegetable, to provide guidance for the application of thermal and non-thermal processing technologies in color preservation of fruits and vegetables.

国家自然科学基金面上项目（22078070）；广东省基础与应用基础研究面上项目（2019A1515010640）；广东省教育厅重点项目（2022ZDZX4025）