【摘要】 随着消费者对食品安全和环境保护的重视,寻找安全的处理方法来保持果蔬采后品质和控制病虫害引起人们的广泛兴趣。采后热处理技术作为无毒的物理处理方法,能够应用于果蔬的病虫害防治,改变对逆境的反应,保持水果品质。在进入21世纪后,热处理受到世界范围内的广泛重视,研究和应用发展迅猛,出现了新的技术和理论。综述了近年来热处理领域的最新研究进展,包括热水喷淋(Hot water brushing,HWB)处理、射频(Radio frequencies,RF)加热处理法以及复合热处理法等对果蔬生理、品质和营养价值的影响及其作用机理。更多还原

【Abstract】 Due to the awareness of food safety and environment protection, interests have been increasing in safety methods to maintain postharvest quality and disease control of fruits and vegetables.As a non-damaging physical treatment method, post-harvest heat treatments have been applied for control of insects pests and diseases, to modify fruit responses to other stresses, and to maintain fruit quality during postharvest storage.Entering the 21st century, heat treatment has been studied extensively and developed rapidly worldwide.Emerged new technologies and theories are summarized in this paper.Firstly, new technologies such as hot water brushing, radio frequencies heating and combination of heat treatment with other methods are introduced.Then the effects and mechanisms of different heat treatments on the physiology, quality and nutrition of fruits and vegetables are reviewed.更多还原