Perishable Fruits(易腐烂的水果)研究综述
Perishable Fruits 易腐烂的水果 - The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. [1] Low-temperature freezing technology extends the shelf life of perishable fruits as it causes a sharp slowdown in the biochemical and microbiological processes in frozen products. [2] These results revealed that probiotic incorporated gelatin films can be an alternative way to deliver probiotics and improve the shelf-life of perishable fruits. [3] The intake of the perishable fruits and vegetables (FVs) in the human diet can contribute to reduce the risk of some chronic diseases. [4] Post-harvest fungal pathogens are major threat to food industry, deteriorating the quality of perishable fruits from handling, transportation and distribution to consumption. [5] Over-ripening is the key contributor to post-harvest loss of perishable fruits and is also one of the greatest threats to the growers. [6] Among fresh and perishable fruits, the baby kiwifruits are consumed without peeling, similarly to berries. [7] Temperature and gas composition control is essential for maintaining the fresh flavor and quality of perishable fruits. [8] BACKGROUND: Strawberries are perishable fruits that decay quickly after harvest, but are valued for their distinctive taste and aroma. [9] Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. [10] In the current study, developed biocompatible nanoformulation of PLA-quercetin was used for the first time to see its effect on shelf life of perishable fruits/vegetables like tomato. [11]温度和气体成分的控制对于保持桑椹等易腐烂水果的新鲜风味和质量至关重要。 [1] 低温冷冻技术延长了易腐烂水果的保质期,因为它会导致冷冻产品的生化和微生物过程急剧放缓。 [2] 这些结果表明,掺入益生菌的明胶薄膜可以成为提供益生菌和延长易腐水果保质期的替代方法。 [3] 在人类饮食中摄入易腐烂的水果和蔬菜(FVs)有助于降低某些慢性病的风险。 [4] 收获后真菌病原体是食品工业的主要威胁,从处理、运输和分销到消费,易腐烂水果的质量恶化。 [5] 过度成熟是导致易腐水果在收获后损失的关键因素,也是对种植者的最大威胁之一。 [6] 在新鲜和易腐烂的水果中,小猕猴桃是在不去皮的情况下食用的,类似于浆果。 [7] 温度和气体成分控制对于保持易腐水果的新鲜风味和质量至关重要。 [8] 背景: 草莓是易腐烂的水果,收获后会迅速腐烂,但因其独特的味道和香气而受到重视。 [9] 加入可食用涂层的成分中,细菌素可以减少易腐水果中微生物的生长和腐烂发生率,从而提高产品的保质期和商业外观。 [10] 在目前的研究中,首次使用开发的生物相容性 PLA-槲皮素纳米制剂来观察其对番茄等易腐水果/蔬菜保质期的影响。 [11]
Highly Perishable Fruits 极易腐烂的水果
Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. [1] Peaches are climacteric and highly perishable fruits, with a short shelf life, and are prone to rapid deterioration after harvest. [2]草莓因其营养价值而很有价值,但它们也是极易腐烂的水果。 [1] 桃子是更年期、极易腐烂的水果,保质期短,采收后容易迅速变质。 [2]