“微型”胡萝卜的抑菌及抑制白化保鲜技术研究进展

Research Progress on Antibacterial and White-blush Inhibition Preservation Technology for Baby Carrot

摘要:

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。该文综述了基于抑菌、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。

Abstract:

Minimally Processed (MP) fruits and vegetables are fresh fruits and vegetables that remain fresh after graded washing, peeling and cutting, preservation and packaging. Baby carrots are representatives of fresh-cut carrots, which have the characteristics of being small in size, crisp, sweet, and convenient to be consumed. However, baby carrots are susceptible to microbial contamination, tissue whitening, and water loss during peeling, cutting, and storage, which decreases the edible quality and easily causes contamination by foodborne pathogenic bacteria. In this paper, we reviewed the preservation technologies for the inhibition of bacteria and white-blush of Baby carrot as a representative of fresh-cut carrots, including chemical disinfectant treatment, use of organic acid and/or ethylene inhibitor, coating treatment, steam and hot water treatment, microwave treatment, low-temperature treatment, cold plasma, irradiation, high-pressure carbon dioxide, and combination of treatment techniques. Finally, the research direction of Baby carrot preservation is prospected, to provide a reference for the storage and preservation of similar fresh-cut fruits and vegetables.