鲜切洋葱贮藏期间品质变化及其保鲜技术的研究展望
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摘要
随着人们生活水平的不断提高,鲜切果蔬凭借自身优势在生鲜食品工业中得到快速发展,鲜切洋葱因其营养性和方便性进入了人们的日常生活。该文通过对鲜切洋葱贮藏期间的品质变化以及不同保鲜方式对其生理生化的影响进行综述,旨在为鲜切洋葱的深入研究提供参考。
As people's living standards are improving continuously,fresh-cut fruits and vegetables have developed rapidly in fresh food industries with their own advantages. Fresh-cut onions have entered people's daily lives because of their nutritional properties and convenience. In this paper,quality changes during storage and the effects of different preservation technologies on physiological and biochemical properties of fresh-cut onions were studied to provide references for further research on fresh-cut onions.
As people's living standards are improving continuously,fresh-cut fruits and vegetables have developed rapidly in fresh food industries with their own advantages. Fresh-cut onions have entered people's daily lives because of their nutritional properties and convenience. In this paper,quality changes during storage and the effects of different preservation technologies on physiological and biochemical properties of fresh-cut onions were studied to provide references for further research on fresh-cut onions.
引文
[1]章建浩,胡文忠,郁志芳.鲜切果蔬气调保鲜包装技术[M].北京:化学工业出版社,2016:1-4.
[2] LEE S U,LEE J H,CHOI S H,et al. Flavonoid content in fresh,home-processed,and light-exposed onions and in dehydrated commercial onion products[J]. Journal of Agricultural&Food Chemistry,2008,56(18):8 541-8 548.
[3]江成英,郭宏文,张文学,等.洋葱的营养成分及其保健功效研究进展[J].食品与机械,2014(5):305-309.
[4]陈晨,胡文忠,张瑞东,等.鲜切洋葱贮藏期间多酚成分及抗氧化活性的变化[J].营养学报,2016,38(6):596-600.
[5] COLINA-COCA C,ANCOS B D,SNCHEZ-MORENO C.Nutritional composition of processed onion:S-Alk(en)yll-cysteine Sulfoxides,organic acids,sugars,minerals,and vitamin C[J]. Food&Bioprocess Technology,2014,7(1):289-298.
[6] EWALD C,FJELKNER-MODIG S,JOHANSSON K,et al.Effect of processing on major flavonoids in processed onions,green beans,and peas[J]. Food Chemistry,1999,64(2):231-235.
[7] LANZOTTI V. Bioactive polar natural compounds from garlic and onions[J]. Phytochemistry Reviews,2012,11(2-3):179-196.
[8] SOBOLEWSKA D,MICHALSKA K,PODOLAK I,et al.Steroidal saponins from the genus Allium[J]. Phytochemistry Reviews Proceedings of the Phytochemical Society of Europe,2016,15(1):1-35.
[9] POMPEI A,CORDISCO L,RAIMONDI S,et al. In vitro comparison of the prebiotic effects of two inulin-type fructans[J]. Anaerobe,2008,14(5):280-286.
[10] ALBISHI T,JOHN J A,AL-KHALIFA A S,et al. Antioxidant,anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties[J]. Journal of Functional Foods,2013,5(2):930-939.
[11] SIDDIQ M,ROIDOUNG S,SOGI D S,et al. Total phenolics,antioxidant properties and quality of fresh-cut onions(Allium cepa L.)treated with mild-heat[J]. Food Chemistry,2013,136(2):803-806.
[12] SHARMA K,KO E Y,ASSEFA A D,et al. Temperature-dependent studies on the total phenolics,flavonoids,antioxidant activities,and sugar content in six onion varieties[J]. Journal of Food&Drug Analysis,2015,23(2):243.
[13] PREZ-GREGORIO M R,REGUEIRO J, SIMALGNDARA J,et al. Increasing the added-value of onions as a source of antioxidant flavonoids:A critical review[J]. Critical Reviews in Food Science&Nutrition,2014,54(8):1 050-1 062.
[14] JONATHAN S,MARAPILAR A,ROSA C. Antimicrobial and antioxidant activity of crude onion(Allium cepa L.)extracts[J]. International Journal of Food Science&Technology,2010,45(2):403-409.
[15] MOON J,DO H J,KIM O Y,et al. Antiobesity effects of quercetin-rich onion peel extract on the differentiation of3T3-L1 preadipocytes and the adipogenesis in high fat-fed rats[J]. Food&Chemical Toxicology,2013,58(2):347-354.
[16] VAZQUEZ-PRIETO M A,MIATELLO R M. Organosulfur compounds and cardiovascular disease[J]. Molecular Aspects of Medicine,2010,31(6):540-545.
[17] WANG Y,TIAN W X,MA X F. Inhibitory effects of onion(Alliumcepa L.)extract on proliferation of cancer cells and adipocytes via inhibiting fatty acid synthase[J].Asian Pacific Journal of Cancer Prevention Apjcp,2012,13(11):5 573-5 579.
[18]励建荣,朱丹实.果蔬保鲜新技术研究进展[J].食品与生物技术学报,2012,31(4):337-347.
[19] GOODBURN C,WALLACE C A. The microbiological efficacy of decontamination methodologies for fresh produce:A review[J]. Food Control,2013,32(2):418-427.
[20] BERNO N D,TEZOTTO-ULIANA J V,DIAS C T D S,et al. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions[J]. Postharvest Biology&Technology,2014,93(93):91-96.
[21] PIERCEY M J,MAZZANTI G,BUDGE S M,et al. Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions[J]. Food Microbiology,2012,30(1):213-218.
[22] BLANCHARD M,CASTAIGNE F,WILLEMOT C,et al.Modified atmosphere preservation of freshly prepared diced yellow onion[J]. Postharvest Biology&Technology,1996,9(2):173-185.
[23] LIU F,LI Y. Storage characteristics and relationships between microbial growth parameters and shelf life of MAP slicedonions[J]. Postharvest Biology&Technology,2006,40(3):262-268.
[24] ONG P K C,LIU S Q. Flavor and Sensory Characteristics of Vegetables[M]. Wiley-Blackwell:Handbook of Vegetables and Vegetable Processing,2010:59-82.
[25] ZANG J,WANG D,ZHAO G. Mechanism of discoloration in processed garlic and onion[J]. Trends in Food Science&Technology,2013,30(2):162-173.
[26] SULERIA H A,BUTT M S,ANJUM F M,et al. Onion:nature protection against physiological threats[J]. Critical Reviews in Food Science&Nutrition,2015,55(1):50-66.
[27] FORNEY C F,JORDAN M A,CAMPBELLPALMER L,et al. Sulfur fertilization affects onion quality and flavor chemistry during storage[C]//Vi International Postharvest Symposium,Antalya,Turkey. 2010.
[28] OMS-OLIU G,ROJAS-GRAM A,GONZLEZ L A,et al. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit:A review[J]. Postharvest Biology&Technology,2010,57(3):139-148.
[29] RODRIGUES A S,PREZGREGORIO M R,GARCAFALCN M S,et al. Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs[J]. Food Research International,2009,42(9):1 331-1 336.
[30] AYALA-ZAVALA J F,DEL-TORO-SNCHEZ L,ALVAREZ-PARRILLA E,et al. High relative humidity inpackage of fresh-cut fruits and vegetables:advantage or disadvantage considering microbiological problems and antimicrobial delivering systems[J]. Journal of Food Science,2008,73(4):41-47.
[31]黄文部,何靖柳,李洪怡,等.微波处理对鲜切西兰花贮藏品质的影响及主成分分析[J].分子植物育种,2018,16(3):989-996.
[32]桑煜,张慜,肖卫民.真空处理对蔬菜减压贮藏保鲜效果的影响[J].食品与生物技术学报,2018(1):70-75.
[33] ROLDNMARN E,SNCHEZMORENO C,LLORA R,et al. Onion high-pressure processing:Flavonol content and antioxidant activity[J]. LWT-Food Science and Technology,2009,42(4):835-841.
[34] BAHRAM-PARVAR M,LIM L. Fresh-cut onion:A review on processing,health benefits,and shelf-life[J].Comprehensive Reviews in Food Science&Food Safety,2018,17(2):290-308.
[35]韩聪,李晓安,高梵,等.贮藏温度对鲜切香菜营养成分和抗氧化活性的影响[J].食品安全质量检测学报,2015(7):2 496-2 501.
[36]黄野,王竞伟,陈晨,等.贮藏温度对鲜切洋葱总酚含量和抗氧化性的影响[J].食品安全导刊,2015(15):128-129.
[37]李健,徐艳聪,李丽萍,等.热处理对鲜切胡萝卜生理及品质的影响[J].食品科技,2014(10):90-95.
[38]范林林,李萌萌,冯叙桥,等.热处理对鲜切苹果的保鲜效果[J].食品与发酵工业,2014,40(2):207-212.
[39]朱恩俊,吕明珠,曹德明,等.果蔬保鲜技术及其研究进展[J].粮食与食品工业,2014,21(5):47-50.
[40]张茜,李洋,王磊明,等.生物保鲜剂在果蔬保鲜中的应用研究进展[J].食品工业科技,2018(6):308-316.
[41] PIERCEY M J,MAZZANTI G,BUDGE S M,et al. Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions[J]. Food Microbiology,2012,30(1):213-218.
[42]吴绪敏,周颖越,欧阳杰.高氧气调包装鲜切洋葱的研究[J].食品科学,2007,28(9):564-567.
[43] CHEN C,HU W,ZHANG R,et al. Levels of phenolic compounds,antioxidant capacity,and microbial counts of fresh-cut onions after treatment with a combination ofnisin and citric acid[J]. Horticulture Environment&Biotechnology,2016,57(3):266-273.
[44] PREZ-GREGORIO M R,GONZLEZ-BARREIRO C,RIAL-OTERO R,et al. Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices[J]. Food Control,2011,22(12):2 052-2 058.
[45] YE Chunlin,DAI Dehui,Hu Weilian,et al. Antimicrobial and antioxidant activities of the essential oil from onion(Allium cepa L.)[J]. Food Control,2013,30(1):48-53.
[46]王梅,徐俐,王美芬,等.复合保鲜剂对鲜切山药保鲜效果的影响[J].食品与机械,2017,33(5):134-140.
[47] JONATHAN S,MARAPILAR A,ROSA C. Antimicrobial and antioxidant activity of crude onion(Allium cepa,L.)extracts[J]. International Journal of Food Science&Technology,2010,45(2):403-409.
[2] LEE S U,LEE J H,CHOI S H,et al. Flavonoid content in fresh,home-processed,and light-exposed onions and in dehydrated commercial onion products[J]. Journal of Agricultural&Food Chemistry,2008,56(18):8 541-8 548.
[3]江成英,郭宏文,张文学,等.洋葱的营养成分及其保健功效研究进展[J].食品与机械,2014(5):305-309.
[4]陈晨,胡文忠,张瑞东,等.鲜切洋葱贮藏期间多酚成分及抗氧化活性的变化[J].营养学报,2016,38(6):596-600.
[5] COLINA-COCA C,ANCOS B D,SNCHEZ-MORENO C.Nutritional composition of processed onion:S-Alk(en)yll-cysteine Sulfoxides,organic acids,sugars,minerals,and vitamin C[J]. Food&Bioprocess Technology,2014,7(1):289-298.
[6] EWALD C,FJELKNER-MODIG S,JOHANSSON K,et al.Effect of processing on major flavonoids in processed onions,green beans,and peas[J]. Food Chemistry,1999,64(2):231-235.
[7] LANZOTTI V. Bioactive polar natural compounds from garlic and onions[J]. Phytochemistry Reviews,2012,11(2-3):179-196.
[8] SOBOLEWSKA D,MICHALSKA K,PODOLAK I,et al.Steroidal saponins from the genus Allium[J]. Phytochemistry Reviews Proceedings of the Phytochemical Society of Europe,2016,15(1):1-35.
[9] POMPEI A,CORDISCO L,RAIMONDI S,et al. In vitro comparison of the prebiotic effects of two inulin-type fructans[J]. Anaerobe,2008,14(5):280-286.
[10] ALBISHI T,JOHN J A,AL-KHALIFA A S,et al. Antioxidant,anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties[J]. Journal of Functional Foods,2013,5(2):930-939.
[11] SIDDIQ M,ROIDOUNG S,SOGI D S,et al. Total phenolics,antioxidant properties and quality of fresh-cut onions(Allium cepa L.)treated with mild-heat[J]. Food Chemistry,2013,136(2):803-806.
[12] SHARMA K,KO E Y,ASSEFA A D,et al. Temperature-dependent studies on the total phenolics,flavonoids,antioxidant activities,and sugar content in six onion varieties[J]. Journal of Food&Drug Analysis,2015,23(2):243.
[13] PREZ-GREGORIO M R,REGUEIRO J, SIMALGNDARA J,et al. Increasing the added-value of onions as a source of antioxidant flavonoids:A critical review[J]. Critical Reviews in Food Science&Nutrition,2014,54(8):1 050-1 062.
[14] JONATHAN S,MARAPILAR A,ROSA C. Antimicrobial and antioxidant activity of crude onion(Allium cepa L.)extracts[J]. International Journal of Food Science&Technology,2010,45(2):403-409.
[15] MOON J,DO H J,KIM O Y,et al. Antiobesity effects of quercetin-rich onion peel extract on the differentiation of3T3-L1 preadipocytes and the adipogenesis in high fat-fed rats[J]. Food&Chemical Toxicology,2013,58(2):347-354.
[16] VAZQUEZ-PRIETO M A,MIATELLO R M. Organosulfur compounds and cardiovascular disease[J]. Molecular Aspects of Medicine,2010,31(6):540-545.
[17] WANG Y,TIAN W X,MA X F. Inhibitory effects of onion(Alliumcepa L.)extract on proliferation of cancer cells and adipocytes via inhibiting fatty acid synthase[J].Asian Pacific Journal of Cancer Prevention Apjcp,2012,13(11):5 573-5 579.
[18]励建荣,朱丹实.果蔬保鲜新技术研究进展[J].食品与生物技术学报,2012,31(4):337-347.
[19] GOODBURN C,WALLACE C A. The microbiological efficacy of decontamination methodologies for fresh produce:A review[J]. Food Control,2013,32(2):418-427.
[20] BERNO N D,TEZOTTO-ULIANA J V,DIAS C T D S,et al. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions[J]. Postharvest Biology&Technology,2014,93(93):91-96.
[21] PIERCEY M J,MAZZANTI G,BUDGE S M,et al. Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions[J]. Food Microbiology,2012,30(1):213-218.
[22] BLANCHARD M,CASTAIGNE F,WILLEMOT C,et al.Modified atmosphere preservation of freshly prepared diced yellow onion[J]. Postharvest Biology&Technology,1996,9(2):173-185.
[23] LIU F,LI Y. Storage characteristics and relationships between microbial growth parameters and shelf life of MAP slicedonions[J]. Postharvest Biology&Technology,2006,40(3):262-268.
[24] ONG P K C,LIU S Q. Flavor and Sensory Characteristics of Vegetables[M]. Wiley-Blackwell:Handbook of Vegetables and Vegetable Processing,2010:59-82.
[25] ZANG J,WANG D,ZHAO G. Mechanism of discoloration in processed garlic and onion[J]. Trends in Food Science&Technology,2013,30(2):162-173.
[26] SULERIA H A,BUTT M S,ANJUM F M,et al. Onion:nature protection against physiological threats[J]. Critical Reviews in Food Science&Nutrition,2015,55(1):50-66.
[27] FORNEY C F,JORDAN M A,CAMPBELLPALMER L,et al. Sulfur fertilization affects onion quality and flavor chemistry during storage[C]//Vi International Postharvest Symposium,Antalya,Turkey. 2010.
[28] OMS-OLIU G,ROJAS-GRAM A,GONZLEZ L A,et al. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit:A review[J]. Postharvest Biology&Technology,2010,57(3):139-148.
[29] RODRIGUES A S,PREZGREGORIO M R,GARCAFALCN M S,et al. Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs[J]. Food Research International,2009,42(9):1 331-1 336.
[30] AYALA-ZAVALA J F,DEL-TORO-SNCHEZ L,ALVAREZ-PARRILLA E,et al. High relative humidity inpackage of fresh-cut fruits and vegetables:advantage or disadvantage considering microbiological problems and antimicrobial delivering systems[J]. Journal of Food Science,2008,73(4):41-47.
[31]黄文部,何靖柳,李洪怡,等.微波处理对鲜切西兰花贮藏品质的影响及主成分分析[J].分子植物育种,2018,16(3):989-996.
[32]桑煜,张慜,肖卫民.真空处理对蔬菜减压贮藏保鲜效果的影响[J].食品与生物技术学报,2018(1):70-75.
[33] ROLDNMARN E,SNCHEZMORENO C,LLORA R,et al. Onion high-pressure processing:Flavonol content and antioxidant activity[J]. LWT-Food Science and Technology,2009,42(4):835-841.
[34] BAHRAM-PARVAR M,LIM L. Fresh-cut onion:A review on processing,health benefits,and shelf-life[J].Comprehensive Reviews in Food Science&Food Safety,2018,17(2):290-308.
[35]韩聪,李晓安,高梵,等.贮藏温度对鲜切香菜营养成分和抗氧化活性的影响[J].食品安全质量检测学报,2015(7):2 496-2 501.
[36]黄野,王竞伟,陈晨,等.贮藏温度对鲜切洋葱总酚含量和抗氧化性的影响[J].食品安全导刊,2015(15):128-129.
[37]李健,徐艳聪,李丽萍,等.热处理对鲜切胡萝卜生理及品质的影响[J].食品科技,2014(10):90-95.
[38]范林林,李萌萌,冯叙桥,等.热处理对鲜切苹果的保鲜效果[J].食品与发酵工业,2014,40(2):207-212.
[39]朱恩俊,吕明珠,曹德明,等.果蔬保鲜技术及其研究进展[J].粮食与食品工业,2014,21(5):47-50.
[40]张茜,李洋,王磊明,等.生物保鲜剂在果蔬保鲜中的应用研究进展[J].食品工业科技,2018(6):308-316.
[41] PIERCEY M J,MAZZANTI G,BUDGE S M,et al. Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions[J]. Food Microbiology,2012,30(1):213-218.
[42]吴绪敏,周颖越,欧阳杰.高氧气调包装鲜切洋葱的研究[J].食品科学,2007,28(9):564-567.
[43] CHEN C,HU W,ZHANG R,et al. Levels of phenolic compounds,antioxidant capacity,and microbial counts of fresh-cut onions after treatment with a combination ofnisin and citric acid[J]. Horticulture Environment&Biotechnology,2016,57(3):266-273.
[44] PREZ-GREGORIO M R,GONZLEZ-BARREIRO C,RIAL-OTERO R,et al. Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices[J]. Food Control,2011,22(12):2 052-2 058.
[45] YE Chunlin,DAI Dehui,Hu Weilian,et al. Antimicrobial and antioxidant activities of the essential oil from onion(Allium cepa L.)[J]. Food Control,2013,30(1):48-53.
[46]王梅,徐俐,王美芬,等.复合保鲜剂对鲜切山药保鲜效果的影响[J].食品与机械,2017,33(5):134-140.
[47] JONATHAN S,MARAPILAR A,ROSA C. Antimicrobial and antioxidant activity of crude onion(Allium cepa,L.)extracts[J]. International Journal of Food Science&Technology,2010,45(2):403-409.
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