食品科学 ›› 2018, Vol. 39 ›› Issue (3): 317-323.doi: 10.7506/spkx1002-6630-201803047

• 专题论述 • 上一篇    下一篇

蔬菜保鲜包装技术的研究进展

郑秋丽,王 清,高丽朴,王云香,史君彦,左进华*   

  1. 北京市农林科学院蔬菜研究中心,农业部蔬菜产后处理重点实验室,果蔬农产品保鲜与加工北京市重点实验室,农业部华北地区园艺作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京 100097
  • 出版日期:2018-02-15 发布日期:2018-01-30
  • 基金资助:
    国家重点研发计划项目(2016YFD0400901);国家现代农业(大宗蔬菜)产业体系建设专项(CARS-23); 国家自然科学基金青年科学基金项目(31401536);国家自然科学基金面上项目(31772022); 北京市农林科学院青年基金项目(201709);北京市农林科学院果蔬保鲜与加工创新团队项目(201602)

Progress in Packaging Technologies for Vegetables

ZHENG Qiuli, WANG Qing, GAO Lipu, WANG Yunxiang, SHI Junyan, ZUO Jinhua*   

  1. Key Laboratory of the Vegetable Postharvest Treatment, Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China),Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
  • Online:2018-02-15 Published:2018-01-30

摘要: 蔬菜属于易腐农产品,在贮、运、销过程中,由于受到周围环境以及机械伤的影响,容易衰老变质乃至腐 烂,品质降低,较难贮运保鲜。蔬菜适宜的保鲜包装不仅能够保持蔬菜的品质,而且为贮藏流通提供了便利,研究蔬菜 保鲜包装对延长蔬菜的贮藏保鲜期具有很重要的意义。本文从控制气体、控湿、抗菌、控温保鲜包装以及减损包装和智 能包装6 个方面介绍了蔬菜保鲜包装技术,并报道其研究进展及概况,指出其存在的问题以及展望未来的发展趋势。

关键词: 蔬菜, 保鲜, 包装技术, 贮藏

Abstract: Vegetables are perishable agricultural products. During storage, transportation and marketing, under the influence of the surrounding environment and mechanical damage, vegetables are vulnerable to senescence and decay, leading to quality deterioration and difficulties in their storage and transportation. Suitable packaging methods can not only maintain the quality of vegetables, but also facilitate their storage and circulation. Studying vegetable packaging is of great importance to extend the shelf life of vegetables. This paper reviews the existing packaging technologies for fresh vegetables including modified atmosphere, modified humidity, antimicrobial, temperature controlled, and intelligent packaging. The existing problems and future trends are discussed.

Key words: vegetable, preservation, packaging technology, storage

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