供应链中生鲜果蔬品质劣变机制、共性管控及智能检测技术研究进展

Research Progress on Quality Degradation Mechanism, Common Control Strategies, and Intelligent Detection Technologies of Fresh Fruits and Vegetables in Supply Chain

摘要:

供应链中生鲜果蔬由于呼吸作用、蒸腾作用和乙烯释放等因素，持续消耗有机物质（如糖和淀粉），导致生鲜果蔬品质降低。在整个供应链中，生鲜果蔬的生理、生化变化受内在因素（种类与品种、产地与采收期、成熟度或生长期）和环境因素（如温度、湿度、O ₂和CO₂体积分数、乙烯体积分数、挤压、撞击、振动等）的影响。目前，供应链中应用了许多采后技术来提高品质和保留率，以减少生鲜果蔬的品质劣变，提高其市场竞争力。作者简要介绍了供应链中生鲜果蔬品质劣变（如霉变、萎蔫、褐变、软化、黄化等）机制、生鲜果蔬品质劣变影响因素，以及通过采用共性管控技术减缓生鲜果蔬的品质劣变，并综述了智能标签在生鲜果蔬新鲜度检测中的研究进展。

Abstract:

Fresh fruits and vegetables in the supply chain continuously consume organic matter (sugar and starch) due to respiration, transpiration, and ethylene release, leading to their quality deterioration. Throughout the supply chain, the physiological and biochemical changes in fresh fruits and vegetables are influenced by intrinsic factors (species and varieties, origin and harvest period, maturity or developmental age) and environmental factors (temperature, humidity, O ₂ and CO₂ concentration, ethylene concentration, extrusion, impact, vibration, and etc.). Currently, numerous post-harvest technologies are applied in the supply chain to reduce the quality deterioration of fresh fruits and vegetables, thereby enhancing their market competitiveness with the highest quality retention rate. This review briefly introduces the mechanisms of quality deterioration (mold, wilting, browning, softening, yellowing, and etc.) of fresh fruits and vegetables within the supply chain, the factors affecting the quality deterioration of fresh fruits and vegetables, as well as the mitigation of the quality deterioration of fresh fruits and vegetables through the adoption of common control technologies. Furthermore, the latest research progress of intelligent labels in freshness detection of fresh fruits and vegetables are reviewed.