机械专业文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术.docx

机械专业文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术.docx

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机械专业文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术

文献翻译

（20**届本科）

学院：

食品学院

专业：

食品科学与工程（物流工程）

班级：

高地一班

姓名：

xxx

学号：

xxx

指导教师：

xxx

20**年5月

Emergingtechnologiesforkeepingmicrobialandsensoryqualityofminimallyfreshprocessedfruitsandvegetables

Theemphasisinpost-harvestfruitprotectionagainstqualityattributeslosses,physiologicaldisorders,diseasesandinsectshasshiftedfromusingagro-chemicalstovariousalternativetechniques,includingbiologicalcontrol,culturaladaptationsandphysicalmethodssuchascontrolledatmosphere（CA）,MAPandirradiation.Giventherestrictionsofchemicaluseinplantfoodsandbecausemanyofthemcauseecologicalproblemsorarepotentiallyharmfultohumansandmaybewithdrawnfromuse,theadvantageofthesealternativetechniquesisthatnochemicalsareinvolved（Artés,1995;GrahamandStevenson,1997;Reddyetal.,1998;Mathreetal.,1999;Sanzetal.,1999;Daugaard,2000;Harkeretal.,2000;Marquenieetal.,2003）.Additionally,preservationtechniquesarebecomingmilderinresponsetodemandsofconsumersforhigherquality,moreconvenientfoodsthatarelessheavilyprocessedandpreservedandlessreliantonchemicalpreservatives（AbeeandWounters,1999）.

Theuniquewaytoassuremicrobialandsensoryqualityofminimallyfreshprocessedplantproductsreliesonrefrigeratedstorageanddistribution,althoughcombinationofrefrigerationandsubinhibitorypreservationtechniquescouldprolongtheirshelf-life.

Asmentionedabove,manynon-conventionalmethodsarenowbeinginvestigated;however,therearesomelimitationstotheirapplicationsincesomemethodsarenotapplicabletofresh-cutfruitsandvegetablesbecauseofdamagetoplanttissuebutonlytoliquidfoodssuchasfruitjuices（CarlinandNguyen-the,1997）.Therefore,inthissectionthosetechniquesthatcanbeusedtopreservefreshprocessedplantfoodswillberevised.

Themostcriticalstepintheproductionchainofminimalfreshprocessingoffruitsandvegetablesiswashing-disinfection.Forthisreason,specialattentiontothealternativesanitizingagentsaswellasthenewtechnologiesfordisinfectionofthesecommoditieswillbegiven.Todeveloporimprovewashingandsanitizingtreatments,specialattentionshouldbepaidtothecompatibilityoftreatmentswithcommercialpractices,cost,absenceofinducedadverseeffectsonproductqualityandtheneedforregulatoryapprovalandconsumeracceptance（Sapers,2001）.Somealternativestosanitizingagentsare:

O3,ClO2,peraceticacid（about90–100ppm）,H2O2,organicacids（acetic,lactic,citric,malic,sorbicandpropionicacidsat300–500mg/ml）,electrolysedwater,radiofrequency,hotwatertreatmentsandUV-Cradiation（Adamsetal.,1989;Masson,1990;Castañeretal.,1996;Tomás-Barberánetal.,1997;Delaquisetal.,1999,2000,2004;Sapers,2001;Suslow,2002;Jacxsens,2002;Aguayo,2003;Allende,2003）.

1.Hydrogenperoxide

Treatmentsofhydrogenperoxide（H2O2）seemtobeapromisingalternativetochlorinefordisinfectingminimallyfreshprocessedvegetables（Soliva-FortunyandMartín-Belloso,2003）.H2O2isgenerallyrecognizedassafe（GRAS）forsomefoodapplications,buthasnotyetbeenapprovedasanantimicrobialwash.ItdoesnotproduceresiduessinceitisrapidlydecomposedbytheenzymecatalasetowaterandO2（Sapers,2001）.VariousexperimentalantimicrobialapplicationsofH2O2forfoodshavebeendescribed,includingpreservationofvegetablesalads,berriesandfresh-cutmelons（HagenmaierandBaker,1997）sinceitreducesmicrobialpopulationsandextendstheshelf-lifewithoutcausinglossofquality.SapersandSimmons（1998）recommendeditsuseforfresh-cutmelonasitextendedtheshelf-lifefor4–5daysincomparisontochlorinetreatments.However,theydemonstratedthatH2O2isinjurioustosomecommodities,causingbleachingofanthocyaninsinmechanicallydamagedberries.H2O2vapourdelayedorreducedtheseverityofbacterialsoftrotinfreshprocessedcucumber,greenbellpepperandzucchini,butnoeffectonspoilageoffresh-cutbroccoliwasfound（HagenmaierandBaker,1997）.Additionally,anextendedshelf-lifewasfoundinfreshprocessedcucumbers,greenbellpeppersandzucchiniafterwashingina5–10percentsolutionofH2O2for2min（SapersandSimmons,1998）.ItmeansthattheapplicabilityofH2O2toabroadrangeofminimallyfreshprocessedvegetablesshouldbedetermined,especiallywithcommoditiesthataresubjecttorapidspoilage.

2.Acidicelectrolysedwater

Thisisanewdisinfectanttechniqueforfreshproducethathasbeenshowntobeefficientduetoitsantimicrobialandantiviralactivitiesforfruitandvegetables（Izumi,1999;KosekiandItoh,2000）.Electrolysisofwatercontainingasmallamountofsodiumchloridegeneratesahighlyacidichypochlorousacidsolutioncontaining10–100ppmofa