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投稿时间：2014-09-11
投稿时间：2014-09-11
中文摘要: 论述了国内外鲜切马铃薯褐变抑制技术，主要介绍了化学抑制褐变技术、物理抑制褐变技术，其中化学抑制褐 变技术主要有天然化学提取物抑制技术、单一化学物质抑制技术，复合溶液抑制技术。物理抑制褐变技术包括热烫抑制 技术、回温抑制技术、气调抑制技术。虽然上述褐变抑制技术已相当成熟，但其在鲜切马铃薯产业化发展中还未得到充 分应用。因此，产业化鲜切马铃薯褐变抑制技术是今后研究的重点。
Abstract:The domestic and foreign browning inhibiting technologies of fresh -cut potato had been studied. Physical and chemical browning inhibiting technologies were mainly introduced. Among them chemical brown鄄 ing inhibiting technology mainly consists of natural chemical extractive inhibiting technology，single chemical substance inhibiting technology，composite solution inhibiting technology. Physical browning inhibiting technol鄄 ogy includes heat inhibiting technology，chambrieren inhibiting technology，controlled atmosphere inhibiting technology.Althrough the above-mentioned inhibiting technologies were fairly mature，they were not fully ap鄄 plied in the development of fresh-cut potato industry. Therefore，industrialization of fresh-cut potato browning inhibiting technologies were the key point of future study.
keywords: fresh-cut potato browing inhibiting technology
文章编号：201605042 中图分类号： 文献标志码：A
基金项目:2012-2015 年主持校科研创新团队项目“农产品贮运保鲜 技术研究创新团队”（2012TDK01）；“十二五”农村领域国家科技计划“易腐特色农产品冷链物流核心技术与装备研发及其示范”（2011BAD24B02）； 山东省现代农业产业技术体系薯类产业创新团队产后贮藏加工岗位专家（SDAIT-10-011-11）建设任务
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