中国农业科学 ›› 2014, Vol. 47 ›› Issue (21): 4328-4340.doi: 10.3864/j.issn.0578-1752.2014.21.018

• 贮藏·保鲜·加工 • 上一篇    下一篇

高压处理对鲜切果蔬品质与微生物影响的研究进展

张学杰1,叶志华2   

  1. 1中国农业科学院蔬菜花卉研究所/农业部园艺作物生物学与种质创制重点实验室,北京100081
    2中国农业科学院农业质量标准与检测技术研究所,北京100081
  • 收稿日期:2014-04-08 修回日期:2014-08-01 出版日期:2014-11-01 发布日期:2014-11-01
  • 通讯作者: 叶志华,E-mail:zhihuaye@caas.cn
  • 作者简介:张学杰,Tel:010-82105957;E-mail:zhangxuejie@caas.cn
  • 基金资助:
    国家“十二五”科技支撑计划(2012BAD38B05)

Advances in Study of the Effect of High Pressure on Quality and Microbes of Fresh-Cut Fruits and Vegetables

ZHANG Xue-jie1, YE Zhi-hua2   

  1. 1Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Ministry of Agriculture, Beijing 100081
    2Institute of Quality Standards and Testing  Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081
  • Received:2014-04-08 Revised:2014-08-01 Online:2014-11-01 Published:2014-11-01

摘要: 综述了高压处理对鲜切果蔬质量与安全影响的研究进展,涉及鲜切果蔬的感官品质与营养品质、抗氧化能力、与品质变化有关的酶、微生物及细胞结构等内容,并对鲜切果蔬高压处理的发展方向进行了展望。高压处理是一种采用50—1 000 MPa压力处理食品的非热加工技术。适宜的高压处理能够改善鲜切果蔬的口感,但过高的压力(>200 MPa)会对感官品质产生不良影响;高压下鲜切果蔬营养品质的变化与原料及处理条件有关,低压处理可以提高鲜切果蔬的抗氧化能力,压力过高则导致抗氧化能力下降;与鲜切果蔬品质有关的大多数酶在相对低的压力下受到的影响不大,甚至还有被激活的现象,但随着压力升高,如达到400 MPa以上,一些酶活性明显下降,而有些酶甚至需要600 MPa以上的压力才能失活;高压下微生物失活的程度取决于微生物类型、压力大小、处理温度与时间等,高压处理后鲜切果蔬上的微生物均有不同程度的失活,但如果采用的高压条件不能完全杀灭鲜切果蔬上的微生物,则会面临很大风险,即使在4℃下贮存,也不能阻止微生物增长。总的来看,相对低的压力处理(<300 MPa)不能完全灭活鲜切果蔬上的微生物,尽管这还取决于果蔬种类及初始微生物的种类与数量,但高压在鲜切果蔬产品安全控制上面临挑战,因为过高的压力会导致鲜切果蔬产品的品质不被接受,因而寻找联合而非单一高压处理技术可能是一种解决方案。超过100 MPa的压力会对果蔬细胞结构产生影响,高压下鲜切果蔬产品的品质及微生物数量变化与高压下细胞结构的改变有关。因此,选择适宜的耐高压的原料品种,采用更有效的联合高压技术及危害分析与关键点控制管理,是实现高压技术在鲜切果蔬加工生产应用的前提,也是保障鲜切果蔬高压产品品质与安全的有效措施。未来鲜切果蔬高压研究将面向数字化模拟高压对果蔬细胞结构的影响、高压下鲜切果蔬风味的控制、联合高压技术开发及适宜高压加工的鲜切果蔬原料品种的选择等。

关键词: 高压处理, 鲜切果蔬, 品质, 微生物

Abstract: This article reviewed the research proceeding on fresh cut fruits and vegetables processed by high pressure technology, which involved in the effect of high pressure on sensory quality, nutritional quality, antioxidant capability, enzymes, microorganisms and cell structure of fresh cut fruits and vegetables. The future research direction was also discussed. High pressure processing (HPP) is a non-thermal food processing method that subjects foods (liquid or solid) to pressures between 50 and 1 000 MPa. The suitable HPP can improve the taste of FCFV products, while higher pressure (>200 MPa) has an adverse effect on the sensory quality. The nutritional quality of FCFV products by HPP is affected by raw material and treatments, lower pressure can increase the antioxidant capability, compared to the adverse effect by the higher pressure. Most enzymes related to quality of FCFV products are steady at lower pressure and even some enzymes were activated at some pressures, enzyme activities are decreased significantly when pressure increased over 400 MPa and some enzymes are inactivated especially by >600 MPa. The degree of inactivation of micro-organisms depends on different factors: micro-organism type, amount of pressure, treatment temperature and time, etc., the inactivation of micro-organisms are observed at HPP, while there will exist a high risk if the micro-organisms are not inactivate completely by HPP, even FCFV products are stored at 4℃. The pressure <300 MPa can not inactivate micro-organisms in FCFV products completely, although it also depends on raw materials and the original populations of micro-organisms. HPP faced challenges against the control of safety of FCFV products, because higher pressure will lower the quality of FCFV products to be unacceptable, therefore, to find a new way like combined technologies instead of a single HPP will be an alternative solution. The pressure over 100 MPa shows an impact on cell structure, which dominates the changes of quality and microbe counts of FCFV products at HPP. To sum up, selecting appropriate varieties resistant to HPP, using more effective combined HPP technologies and adopting management of hazard analysis and critical control point, are the premise of HPP to be applied in FCFV industry, and also the effective measures to guarantee the quality and safety of FCFV products. For the future, the HPP researches of FCFV will face against the effect of HPP on cell structure by numerical analysis, flavor control at HPP, development of combined HPP technologies and evaluation of appropriate varieties resistant to HPP, etc.

Key words: high pressure processing, fresh cut fruits and vegetables, quality, microbes