鲜切莲藕保鲜技术的研究进展

戴芳; 吴宇昊; 隋勇; 李书艺; 祝振洲; 梅新; 陈学玲

DOI:10.12161/j.issn.1005-6521.2025.15.028

食品研究与开发:2025,46(15):211-217

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鲜切莲藕保鲜技术的研究进展

戴芳1，2，3，吴宇昊1，2，3，隋勇1，2，李书艺3，祝振洲3，梅新1，2，陈学玲1，2*

(1.农业农村部农产品冷链物流技术重点实验室/湖北省农业科学院农产品加工与核农技术研究所，湖北武汉 430064；2.湖北省农业科技创新中心农产品加工研究分中心，湖北武汉 430064；3.武汉轻工大学硒科学与工程现代产业学院/国家富硒农产品加工技术研发专业中心/湖北省绿色富硒农产品精深加工工程技术研究中心，湖北武汉 43002)

Research Progress in Fresh-cut Lotus Root Preservation Technologies

DAI Fang1，2，3，WU Yuhao1，2，3，SUI Yong1，2，LI Shuyi3，ZHU Zhenzhou3，MEI Xin1，2，CHEN Xueling1，2*

(1.Key Laboratory of Cold Chain Logistics Technology for Agro-product，Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology，Hubei Academy of Agricultural Sciences，Wuhan 430064，Hubei，China；2.Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology，Wuhan 430064，Hubei，China；3.School of Modern Industry for Selenium Science and Engineering/National R&D Center for Se-rich Agricultural Products Processing/Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products，Wuhan Polytechnic University，Wuhan 430023，Hubei，China)

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投稿时间：2024-04-09

中文摘要: 鲜切莲藕是一种畅销的鲜切产品，但其切后会产生一系列的变化，其中酶促褐变和微生物污染是影响其货架期的主要因素。该文阐述莲藕切后的品质变化并综述现有的保鲜技术，包括物理保鲜技术、化学保鲜技术、生物保鲜技术等。研究表明适当的保鲜技术可以延长鲜切莲藕的货架期，延缓酶促褐变、防止微生物污染。对于满足安全性、高品质的需求，保鲜技术仍存在着一些局限性。

中文关键词: 鲜切莲藕保鲜技术褐变酚类物质微生物污染

Abstract:Fresh-cut lotus root is a best-selling fresh cut product. However，changes occur after cutting，with enzymatic browning and microbial contamination being the main factors that curtail its shelf life. The quality changes of lotus root after cutting were expounded，and the existing preservation technologies，including physical preservation，chemical preservation，and biological preservation，were summarized. Proper preservation technologies can prolong the shelf life of fresh-cut lotus root by delaying enzymatic browning and preventing microbial contamination. There were some limitations in preservation technology to meet the needs of safety and high quality.

keywords: fresh-cut lotus root preservation technology browning phenols microbial contamination

文章编号：202515028 中图分类号： 文献标志码：

基金项目:湖北省农业科技创新中心项目（2023-620-000-001-25）

作者	单位
戴芳	1.农业农村部农产品冷链物流技术重点实验室/湖北省农业科学院农产品加工与核农技术研究所,湖北武汉 430064；2.湖北省农业科技创新中心农产品加工研究分中心,湖北武汉 430064；3.武汉轻工大学硒科学与工程现代产业学院/国家富硒农产品加工技术研发专业中心/湖北省绿色富硒农产品精深加工工程技术研究中心,湖北武汉 43002
吴宇昊
隋勇
李书艺
祝振洲
梅新
陈学玲

Author Name	Affiliation
DAI Fang	1.Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,Hubei,China；2.Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology,Wuhan 430064,Hubei,China；3.School of Modern Industry for Selenium Science and Engineering/National R&D Center for Se-rich Agricultural Products Processing/Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,Hubei,China

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