New Technologies to Preserve Quality of Fresh-Cut Produce
New Technologies to Preserve Quality of Fresh-Cut Produce
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DOI：
10.1007/978-0-387-75430-7_6
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发表时间：
2008-01-01
期刊：
影响因子：
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通讯作者：
Alvarez-Parrilla, E.
中科院分区：
文献类型：
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作者：
Gonzalez-Aguilar, G. A.;Ruiz-Cruz, S.;Alvarez-Parrilla, E.
食品保存对于确保全球食品供应安全和消费者可用至关重要。食品科学家研究生产和加工，以开发新技术，提高健康食品的质量和数量。主要目标是通过有效的质量控制来安全地增加产量，保护环境，满足消费者的期望。消费者和食品生产商都需要对鲜切农产品进行更多的研究。生产商要求廉价而有效的技术来安全地保持产品质量。同样，消费者也想要质优价廉的新鲜农产品。食品科学家试图解决鲜切加工和保鲜方面的问题。在过去的二十年里，鲜切农产品保鲜的科学知识得到了迅速的发展。本文综述了紫外线照射(UV-C)、可食用涂层、活性包装和挥发物等技术，指出了目前仍然缺乏信息的领域，并对未来的发展趋势进行了评论。
Food preservation is critical for keeping the global food supply safe and available for consumers. Food scientists study production and processing to develop new technologies that improve the quality and quantity of healthy food products. The main goal is to safely increase yields with effective quality control and to preserve the environment and fulfill consumer expectations.Both consumers and food producers require more research about fresh-cut produce. Producers demand inexpensive and effective technologies to safely preserve the quality of the products. In the same manner, consumers want quality low priced fresh-cut produce. Food scientists attempt to solve problems in freshcut processing and quality preservation.In the past two decades, rapid advances in scientific knowledge on fresh-cut produce preservation have been developed. The present paper reviews technologies such as ultraviolet irradiation (UV-C), edible coatings, active packaging and volatiles, noting the areas in which information is still lacking and commenting on future trends.