最少加工处理（Minimally Processed，MP）果蔬是新鲜果蔬在经过分级清洗、去皮切分、保鲜包装等加工处理后仍具有新鲜感的制品。“微型”胡萝卜属于鲜切胡萝卜的代表，具有外观小巧、口感脆甜、食用方便等特点。但是，“微型”胡萝卜在去皮、切分及贮藏过程中容易发生微生物污染、组织白化及失水等问题，从而降低食用品质，且易造成食源性致病菌污染。本文综述了基于抑菌、抑制白化对以“微型”胡萝卜为代表的鲜切胡萝卜保鲜技术，主要包括化学消毒剂处理、有机酸和乙烯抑制剂、涂膜处理、蒸汽和热水处理、微波处理、低温处理、冷等离子体、辐照、高压二氧化碳以及联合处理技术，最后对“微型”胡萝卜保鲜的研究方向进行展望，以期为同类鲜切果蔬的贮藏保鲜提供参考。

Minimally Processed (MP) fruits and vegetables are fresh fruits and vegetables that remain freshness after grading and washing, peeling and cutting, preservation and packaging. Baby carrot is a type of fresh-cut carrot, which has the characteristics of small appearance, crisp texture and sweet taste, making it convenient to consume. However, Baby carrots is susceptible to microbial contamination, tissue whitening blush, and water loss during peeling, cutting, and storage, which can decrease the eating quality and cause foodborne pathogenic bacteria contamination. In this paper, we reviewed the preservation techniques for the inhibition of bacteria and whitening blush of fresh-cut carrot are represented by Baby carrot, which mainly include chemical disinfectant treatment, organic acid and ethylene inhibitor, coating treatment, steam and hot water treatment, microwave treatment, low temperature treatment, cold plasma, irradiation, high pressure carbon dioxide, and co-treatment techniques. The future research of Baby carrot preservation was prospected, with a view to providing a reference for the storage and preservation of similar fresh-cut fruits and vegetables.

陕西省重点研究开发项目(2017TSCXL-NY-02-03)；科技部高端外国专家引进计划项目(G2022041012L)；陕西科技大学2023年校级课程思政项目(PX-324399)