热处理对鲜切果蔬品质影响的研究进展
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摘要
鲜切果蔬方便、营养的特性越来越受到加工者和消费者的重视和青睐,然而短暂的货架期已成为限制鲜切果蔬发展的瓶颈难题。为了在保证其食用安全性的前提下,延长鲜切果蔬的货架期,有必要寻找或开发更为环保和安全的鲜切果蔬加工方法,来取代氯水清洗或其他化学试剂在果蔬去皮、切块、清洗等工序中的使用。热处理是一种传统的物理保鲜方法,而将热处理技术应用在鲜切果蔬贮藏保鲜是近年来的研究热点。为此,本文概括了热处理和热处理与其他技术相结合对鲜切果蔬感官品质、营养品质和安全品质的影响,同时归纳了热处理对鲜切果蔬保鲜的机理。以期为热处理应用于鲜切果蔬的贮藏保鲜和提高鲜切果蔬的食用安全提供参考。
Fresh-cut fruits and vegetables were favored by food processors and consumers due to the nutritional properties and convenience,however,short shelf life has become a bottleneck problem that restricting the development of fresh-cut fruits and vegetables. In order to ensure the food safety and shelf life of the fresh-cut fruits and vegetables,it is necessary to search or develop more environmentally friendly and safe fresh-cut fruits and vegetables processing methods,instead of using chlorinated water washing or other chemical reagents during peeling,cutting and cleaning process etc. Heat treatment is a traditional physical preservation method,and it has been become a hot research topic that applied in fresh-cut fruits and vegetables storage and preservation in recent years. To this end,the effects of heat treatment alone and heat treatment combined with other technologies on sensory quality,nutritional quality and safe quality of fresh-cut fruit and vegetable were summarized in this paper,and the mechanism of heat treatment on fresh-cut fruits and vegetables were also discussed. By these,it will provide reference for the application of heat treatment in fresh-cut fruits and vegetables and improve the food safety of fresh-cut fruits and vegetables.
Fresh-cut fruits and vegetables were favored by food processors and consumers due to the nutritional properties and convenience,however,short shelf life has become a bottleneck problem that restricting the development of fresh-cut fruits and vegetables. In order to ensure the food safety and shelf life of the fresh-cut fruits and vegetables,it is necessary to search or develop more environmentally friendly and safe fresh-cut fruits and vegetables processing methods,instead of using chlorinated water washing or other chemical reagents during peeling,cutting and cleaning process etc. Heat treatment is a traditional physical preservation method,and it has been become a hot research topic that applied in fresh-cut fruits and vegetables storage and preservation in recent years. To this end,the effects of heat treatment alone and heat treatment combined with other technologies on sensory quality,nutritional quality and safe quality of fresh-cut fruit and vegetable were summarized in this paper,and the mechanism of heat treatment on fresh-cut fruits and vegetables were also discussed. By these,it will provide reference for the application of heat treatment in fresh-cut fruits and vegetables and improve the food safety of fresh-cut fruits and vegetables.
引文
[1]Watada A E,Ko N P,Minott D A. Factors affecting quality of fresh-cut horticultural products[J]. Postharvest Biology and Technology,1996(9):115-125.
[2]Baselice A,Colantuoni F,Lass D A,et al. Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables[J]. Food Quality and Preference,2017,59:87-96.
[3]Ragaert P,Verbeke W,Devlieghere F,et al. Consumer perception and choice of minimally processed vegetables and packaged fruits[J]. Food Quality and Preference,2004,15(3):259-270.
[4]Sillani S,Nassivera F. Consumer behavior in choice of minimally processed vegetables and implications for marketing strategies[J]. Trends in Food Science & Technology,2015,46(2):339-345.
[5]Toivonen P M A,Brummell D A. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables[J]. Postharvest Biology and Technology,2008,48(1):1-14.
[6]Paull R E,Chen N J. Heat treatment and fruit ripening[J]. Postharvest Biology and Technology,2000,21(1):21-37.
[7]Gunes N T,Aygun A,San B. Postharvest heat treatments for enhanced fruit quality during storage of early ripening European pear[J]. European Journal of Horticultural Science,2006,71(3):135-142.
[8]Huan C,Han S,Jiang L,et al. Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage[J]. Postharvest Biology and Technology,2017,126:1-14.
[9]田维娜,邓丽莉,曾凯芳.轻微热处理对最小加工荸荠感官品质的影响[J].中国食品学报,2015,15(12):166-172.
[10]陈莉,屠康. 加工前轻微热处理对鲜切砀山梨品质的影响[J].食品工业科技,2005,26(7):51-53,58.
[11]Lamikanra O,Watson M A. Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage[J]. Food Chemistry,2007,102(4):1383-1388.
[12]Steiner A,Abreu M,Correia L,et al. Metabolic response to combined mild heat pre-treatments and modified atmosphere packaging on fresh-cut peach[J]. European Food Research and Technology,2006,222(3-4):217-222.
[13]Siddiq M,Roidoung S,Sogi D S,et al. Total phenolics,antioxidant properties and quality of fresh-cut onions(Allium cepa L.)treated with mild-heat[J]. Food Chemistry,2013,136(2):803-806.
[14]Loaiza-Velarde J G,Saltveit M E. Heat shock applied either before or after wounding reduce browning of lettuce leaf tissue[J].Journal of American Society for Horticultural Science,2001,126(2):227-234.
[15]Chang M S,Kim G H. Combined effect of hot water dipping and vacuum packaging for maintaining the postharvest quality of peeled taro[J]. Horticulture,Environment,and Biotechnology,2015,56(5):662-668.
[16]Luo Z,Li D,Xie J,et al. Effects of heat treatment on quality and browning of fresh-cut sugarcane[J]. Journal of Food Processing and Preservation,2015,39(6):688-696.
[17]Aguayo E,Requejo-Jackman C,Stanley R,et al. Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality[J]. Postharvest Biology and Technology,2015,110:158-165.
[18]Silveira A C,Aguayo E,Chisari M,et al. Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon[J]. Postharvest Biology and Technology,2011,62(1):77-84.
[19]Djioua T,Charles F,Freire M,et al. Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes(Mangifera indica L.)[J]. International Journal of Food Science & Technology,2010,45(4):849-855.
[20]Maghoumi M,Gómez P A,Mostofi Y,et al. Combined effect of heat treatment,UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils[J]. LWT-Food Science and Technology,2013,54(2):389-396.
[21]Alegria C,Pinheiro J,Duthoit M,et al. Fresh-cut carrot(cv. Nantes)quality as affected by abiotic stress(heat shock and UV-C irradiation)pre-treatments[J]. LWT-Food Science and Technology,2012,48(2):197-203.
[22]Roura S I,Pereyra L,Del Valle C E. Phenylalanine ammonia lyase activity in fresh cut lettuce subjected to the combined action of heat mild shocks and chemical additives[J]. LWT-Food Science and Technology,2008,41(5):919-924.
[23]Son J,Hyun J E,Lee J W,et al. Combined application of antibrowning,heat treatment and modified-atmosphere packaging to extend the shelf life of fresh-cut lotus root[J]. Journal of Food Science,2015,80(6):1178-1187.
[24]Chang M-S,Kim G-H. Combined effect of hot water dipping and vacuum packaging for maintaining the postharvest quality of peeled taro[J]. Horticulture,Environment,and Biotechnology,2015,56(5):662-668.
[25]李顺峰,李静,王安建,等. 真空充氮热处理对鲜切双孢蘑菇贮藏中褐变的影响[J]. 食品科学技术学报,2016,34(5):64-69.
[26]Moreira Mdel R,Ponce A,Ansorena R,et al. Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli(Brassica oleracea L.)[J]. Journal of Food Science,2011,76(6):367-374.
[27]Zhang L,Li S,Wang A,et al. Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage[J]. LWT-Food Science and Technology,2017,82:104-112.
[28]Luo Z,Li D,Xie J,et al. Effects of heat treatment on quality and browning of fresh-cut sugarcane[J]. Journal of Food Processing and Preservation,2015,39(6):688-696.
[29]Loaiza-Velarde J G,Mangrich M E,Campos-Vargas R,et al. Heat shock reduces browning of fresh-cut celery petioles[J]. Postharvest Biology and Technology,2003,27(3):305-311.
[30]Saltveit M E. Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock[J]. Postharvest Biology and Technology,2000,21(1):61-69.
[31]Abreu M,Beir?o-Da-Costa S,Gon?alves E M,et al. Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’ pear[J]. Postharvest Biology and Technology,2003,30(2):153-160.
[32]Luna-Guzmán I,Cantwell M,Barrett D M. Fresh-cut cantaloupe effects of CaCl2 dips and heat treatments on firmness and metabolic activity[J]. Postharvest Biology and Technology,1999,17(3):201-213.
[33]Aguayo E,Escalona V H,Artés F. Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon[J]. Postharvest Biology and Technology,2008,47(3):397-406.
[34]Sgroppo S C,Pereyra M V. Using mild heat treatment to improve the bioactive related compounds on fresh-cut green bell peppers[J]. International Journal of Food Science & Technology,2009,44(9):1793-1801.
[35]Koukounaras A,Diamantidis G,Sfakiotakis E. The effect of heat treatment on quality retention of fresh-cut peach[J]. Postharvest Biology and Technology,2008,48(1):30-36.
[36]Fan X,Torvonen P M A,Rajkowski K T,et al. Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce[J]. Journal of Agricultural and Food Chemistry,2003,51(5):1231-1236.
[37]Guerzoni M E,Gianotti A,Corbo M R,et al. Shelf-life modelling for fresh-cut vegetables[J]. Postharvest Biology and Technology,1996,9:195-207.
[38]Alegria C,Pinheiro J,Gon?alves E M,et al. Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot[J]. Innovative Food Science & Emerging Technologies,2010,11(1):155-161.
[39]吴晓彬,胡文忠,刘程惠,等.鲜切果蔬微生物污染及控制研究进展[J].食品工业科技,2011,32(4):415-418.
[40]Li Y,Brackett R E,Chen J,et al. Survival and growth of Escherichia coli O157 H7 inoculated onto cut lettuce before or after heating in chlorinated warer,followed by storage at 5 or 15 ℃[J]. Journal of Food Protection,2001,64(3):305-309.
[41]Lurie S,Pedreschi R. Fundamental aspects of postharvest heat treatments[J]. Horticulture Resesrch,2014,1:14030.
[42]Kabelitz T,Hassenberg K. Control of apple surface microflora for fresh-cut produce by post-harvest hot-water treatment[J].LWT-Food Science and Technology,2018,98:492-499.
[43]Spadoni A,Guidarelli M,Philips J,et al. Transcriptional profiling of apple fruit in response to heat treatment:involvement of a defense response during Penicillium expansum infection[J]. Postharvest Biology and Technology,2015,101:37-48.
[44]Cisneros-Zevallos L. The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables[J]. Journal of Food Science,2003,68(5):1560-1565.
[45]李顺峰,李静,王安建,等. 真空充氮热处理对鲜切双孢蘑菇自由基和保护酶的影响[J]. 食品工业科技,2016,37(2):326-329.
[46]李顺峰,李静,王安建,等. 适宜真空充氮热处理减缓鲜切双孢蘑菇细胞壁降解[J]. 食品科技,2015,40(11):318-324.
[47]Kang H-M,Saltveit M E. Antioxidant capacity of lettuce leaf tissue increases after wounding[J]. Journal of Agricultural and Food Chemistry,2002,50(26):7536-7541.
[48]Fernando Reyes L,Emilio Villarreal J,Cisneros-Zevallos L. The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue[J]. Food Chemistry,2007,101(3):1254-1262.
[49]Loaiza-Velarde J G,Tomas-Barberra F A,Saltvert M E. Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce[J]. Journal of American Society for Horticultural Science,1997,122(6):873-877.
[2]Baselice A,Colantuoni F,Lass D A,et al. Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables[J]. Food Quality and Preference,2017,59:87-96.
[3]Ragaert P,Verbeke W,Devlieghere F,et al. Consumer perception and choice of minimally processed vegetables and packaged fruits[J]. Food Quality and Preference,2004,15(3):259-270.
[4]Sillani S,Nassivera F. Consumer behavior in choice of minimally processed vegetables and implications for marketing strategies[J]. Trends in Food Science & Technology,2015,46(2):339-345.
[5]Toivonen P M A,Brummell D A. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables[J]. Postharvest Biology and Technology,2008,48(1):1-14.
[6]Paull R E,Chen N J. Heat treatment and fruit ripening[J]. Postharvest Biology and Technology,2000,21(1):21-37.
[7]Gunes N T,Aygun A,San B. Postharvest heat treatments for enhanced fruit quality during storage of early ripening European pear[J]. European Journal of Horticultural Science,2006,71(3):135-142.
[8]Huan C,Han S,Jiang L,et al. Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage[J]. Postharvest Biology and Technology,2017,126:1-14.
[9]田维娜,邓丽莉,曾凯芳.轻微热处理对最小加工荸荠感官品质的影响[J].中国食品学报,2015,15(12):166-172.
[10]陈莉,屠康. 加工前轻微热处理对鲜切砀山梨品质的影响[J].食品工业科技,2005,26(7):51-53,58.
[11]Lamikanra O,Watson M A. Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage[J]. Food Chemistry,2007,102(4):1383-1388.
[12]Steiner A,Abreu M,Correia L,et al. Metabolic response to combined mild heat pre-treatments and modified atmosphere packaging on fresh-cut peach[J]. European Food Research and Technology,2006,222(3-4):217-222.
[13]Siddiq M,Roidoung S,Sogi D S,et al. Total phenolics,antioxidant properties and quality of fresh-cut onions(Allium cepa L.)treated with mild-heat[J]. Food Chemistry,2013,136(2):803-806.
[14]Loaiza-Velarde J G,Saltveit M E. Heat shock applied either before or after wounding reduce browning of lettuce leaf tissue[J].Journal of American Society for Horticultural Science,2001,126(2):227-234.
[15]Chang M S,Kim G H. Combined effect of hot water dipping and vacuum packaging for maintaining the postharvest quality of peeled taro[J]. Horticulture,Environment,and Biotechnology,2015,56(5):662-668.
[16]Luo Z,Li D,Xie J,et al. Effects of heat treatment on quality and browning of fresh-cut sugarcane[J]. Journal of Food Processing and Preservation,2015,39(6):688-696.
[17]Aguayo E,Requejo-Jackman C,Stanley R,et al. Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality[J]. Postharvest Biology and Technology,2015,110:158-165.
[18]Silveira A C,Aguayo E,Chisari M,et al. Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon[J]. Postharvest Biology and Technology,2011,62(1):77-84.
[19]Djioua T,Charles F,Freire M,et al. Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes(Mangifera indica L.)[J]. International Journal of Food Science & Technology,2010,45(4):849-855.
[20]Maghoumi M,Gómez P A,Mostofi Y,et al. Combined effect of heat treatment,UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils[J]. LWT-Food Science and Technology,2013,54(2):389-396.
[21]Alegria C,Pinheiro J,Duthoit M,et al. Fresh-cut carrot(cv. Nantes)quality as affected by abiotic stress(heat shock and UV-C irradiation)pre-treatments[J]. LWT-Food Science and Technology,2012,48(2):197-203.
[22]Roura S I,Pereyra L,Del Valle C E. Phenylalanine ammonia lyase activity in fresh cut lettuce subjected to the combined action of heat mild shocks and chemical additives[J]. LWT-Food Science and Technology,2008,41(5):919-924.
[23]Son J,Hyun J E,Lee J W,et al. Combined application of antibrowning,heat treatment and modified-atmosphere packaging to extend the shelf life of fresh-cut lotus root[J]. Journal of Food Science,2015,80(6):1178-1187.
[24]Chang M-S,Kim G-H. Combined effect of hot water dipping and vacuum packaging for maintaining the postharvest quality of peeled taro[J]. Horticulture,Environment,and Biotechnology,2015,56(5):662-668.
[25]李顺峰,李静,王安建,等. 真空充氮热处理对鲜切双孢蘑菇贮藏中褐变的影响[J]. 食品科学技术学报,2016,34(5):64-69.
[26]Moreira Mdel R,Ponce A,Ansorena R,et al. Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli(Brassica oleracea L.)[J]. Journal of Food Science,2011,76(6):367-374.
[27]Zhang L,Li S,Wang A,et al. Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage[J]. LWT-Food Science and Technology,2017,82:104-112.
[28]Luo Z,Li D,Xie J,et al. Effects of heat treatment on quality and browning of fresh-cut sugarcane[J]. Journal of Food Processing and Preservation,2015,39(6):688-696.
[29]Loaiza-Velarde J G,Mangrich M E,Campos-Vargas R,et al. Heat shock reduces browning of fresh-cut celery petioles[J]. Postharvest Biology and Technology,2003,27(3):305-311.
[30]Saltveit M E. Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock[J]. Postharvest Biology and Technology,2000,21(1):61-69.
[31]Abreu M,Beir?o-Da-Costa S,Gon?alves E M,et al. Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’ pear[J]. Postharvest Biology and Technology,2003,30(2):153-160.
[32]Luna-Guzmán I,Cantwell M,Barrett D M. Fresh-cut cantaloupe effects of CaCl2 dips and heat treatments on firmness and metabolic activity[J]. Postharvest Biology and Technology,1999,17(3):201-213.
[33]Aguayo E,Escalona V H,Artés F. Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon[J]. Postharvest Biology and Technology,2008,47(3):397-406.
[34]Sgroppo S C,Pereyra M V. Using mild heat treatment to improve the bioactive related compounds on fresh-cut green bell peppers[J]. International Journal of Food Science & Technology,2009,44(9):1793-1801.
[35]Koukounaras A,Diamantidis G,Sfakiotakis E. The effect of heat treatment on quality retention of fresh-cut peach[J]. Postharvest Biology and Technology,2008,48(1):30-36.
[36]Fan X,Torvonen P M A,Rajkowski K T,et al. Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce[J]. Journal of Agricultural and Food Chemistry,2003,51(5):1231-1236.
[37]Guerzoni M E,Gianotti A,Corbo M R,et al. Shelf-life modelling for fresh-cut vegetables[J]. Postharvest Biology and Technology,1996,9:195-207.
[38]Alegria C,Pinheiro J,Gon?alves E M,et al. Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot[J]. Innovative Food Science & Emerging Technologies,2010,11(1):155-161.
[39]吴晓彬,胡文忠,刘程惠,等.鲜切果蔬微生物污染及控制研究进展[J].食品工业科技,2011,32(4):415-418.
[40]Li Y,Brackett R E,Chen J,et al. Survival and growth of Escherichia coli O157 H7 inoculated onto cut lettuce before or after heating in chlorinated warer,followed by storage at 5 or 15 ℃[J]. Journal of Food Protection,2001,64(3):305-309.
[41]Lurie S,Pedreschi R. Fundamental aspects of postharvest heat treatments[J]. Horticulture Resesrch,2014,1:14030.
[42]Kabelitz T,Hassenberg K. Control of apple surface microflora for fresh-cut produce by post-harvest hot-water treatment[J].LWT-Food Science and Technology,2018,98:492-499.
[43]Spadoni A,Guidarelli M,Philips J,et al. Transcriptional profiling of apple fruit in response to heat treatment:involvement of a defense response during Penicillium expansum infection[J]. Postharvest Biology and Technology,2015,101:37-48.
[44]Cisneros-Zevallos L. The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables[J]. Journal of Food Science,2003,68(5):1560-1565.
[45]李顺峰,李静,王安建,等. 真空充氮热处理对鲜切双孢蘑菇自由基和保护酶的影响[J]. 食品工业科技,2016,37(2):326-329.
[46]李顺峰,李静,王安建,等. 适宜真空充氮热处理减缓鲜切双孢蘑菇细胞壁降解[J]. 食品科技,2015,40(11):318-324.
[47]Kang H-M,Saltveit M E. Antioxidant capacity of lettuce leaf tissue increases after wounding[J]. Journal of Agricultural and Food Chemistry,2002,50(26):7536-7541.
[48]Fernando Reyes L,Emilio Villarreal J,Cisneros-Zevallos L. The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue[J]. Food Chemistry,2007,101(3):1254-1262.
[49]Loaiza-Velarde J G,Tomas-Barberra F A,Saltvert M E. Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce[J]. Journal of American Society for Horticultural Science,1997,122(6):873-877.