保持微創(chuàng)新鮮已加工果蔬的微生物和感官質(zhì)量的新興技術(shù)[外文翻譯]

中文: 3372字
英文: 13000字

保持微創(chuàng)新鮮已加工果蔬的微生物和感官質(zhì)量的新興技術(shù)

收獲后水果對(duì)質(zhì)量損失、生理病變、蟲害等的保護(hù)的重點(diǎn)已經(jīng)從使用農(nóng)藥轉(zhuǎn)變?yōu)楦鞣N替代技術(shù)，包括生物控制、文化適應(yīng)和物理方法如控制氣氛、MAP和輻射。因?yàn)榛瘜W(xué)品會(huì)引起生態(tài)問題并對(duì)人體產(chǎn)生潛在危害，所以在農(nóng)產(chǎn)品中使用有限制或禁止使用，這些替代技術(shù)的優(yōu)點(diǎn)是不涉及化學(xué)品。此外，保護(hù)技術(shù)正響應(yīng)消費(fèi)者對(duì)高質(zhì)量、不那么嚴(yán)重處理和維護(hù)并減少對(duì)化學(xué)防腐劑依賴方便食品的需求。
雖然亞抑菌保鮮和冷藏技術(shù)的組合可以延長(zhǎng)農(nóng)產(chǎn)品的保質(zhì)期，但保證微生物和微創(chuàng)新鮮已加工農(nóng)產(chǎn)品的感官質(zhì)量的獨(dú)特途徑還是依靠冷藏庫(kù)和配送。
如上所述，許多非傳統(tǒng)的方法正在研究，然而由于會(huì)損害植物組織，所以有些方法并不適用于鮮切水果和蔬菜還有液態(tài)食品比如果實(shí)，因此應(yīng)用有一些局限性。所以，這部分用來(lái)保存新鮮以加工的農(nóng)產(chǎn)品的技術(shù)將被修改。
果蔬的最小新鮮加工在生產(chǎn)鏈中最關(guān)鍵的步驟是清洗消毒?；谶@個(gè)原因，要特別注意選擇對(duì)這些產(chǎn)品消毒藥物和新興技術(shù)。為了發(fā)展改善清洗和消毒處理，需要特別注意在產(chǎn)品質(zhì)量和監(jiān)管機(jī)構(gòu)的批準(zhǔn)和消費(fèi)者接受上的商業(yè)慣例、成本、缺乏引起的不良影響的兼容處理。一些消毒藥物的選擇是：臭氧，二氧化氯，過氧乙酸（約90-100 ppm的），過氧化氫，有機(jī)酸（醋酸，乳酸，檸檬酸，蘋果酸，在300-500毫克/毫升山梨酸和丙酸），電解水，無(wú)線電頻率，熱水治療和UV - C輻射等。

Emerging technologies for keeping microbial and sensory quality of minimally fresh processed fruits and vegetables

    The emphasis in post-harvest fruit protection against quality attributes losses, physiological disorders, diseases and insects has shifted from using agro-chemicals to various alternative techniques, including biological control, cultural adaptations and physical methods such as controlled atmosphere (CA), MAP and irradiation. Given the restrictions of chemical use in plant foods and because many of them cause ecological problems or are potentially harmful to humans and may be withdrawn from use, the advantage of these alternative techniques is that no chemicals are involved (Artés, 1995; Graham and Stevenson, 1997; Reddy et al., 1998; Mathre et al., 1999; Sanz et al., 1999; Daugaard, 2000; Harker et al., 2000; Marquenie et al., 2003). Additionally, preservation techniques are becoming milder in response to demands of consumers for higher quality, more convenient foods that are less heavily processed and preserved and less reliant on chemical preservatives (Abee and Wounters, 1999).