高压处理对鲜切果蔬品质与微生物影响的研究进展

doi:10.3864/j.issn.0578-1752.2014.21.018

Abstract

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

ZHANG Xue-jie, YE Zhi-hua. Advances in Study of the Effect of High Pressure on Quality and Microbes of Fresh-Cut Fruits and Vegetables[J].Scientia Agricultura Sinica, 2014, 47(21): 4328-4340.

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