机械伤胁迫对鲜切果蔬品质调控的研究进展

张春杰; 云婧; 姜爱丽

doi:10.19554/j.cnki.1001-3563.2026.01.009

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包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (1) : 72-79. DOI: 10.19554/j.cnki.1001-3563.2026.01.009

农产品保鲜与食品包装

机械伤胁迫对鲜切果蔬品质调控的研究进展

张春杰^1,2, 云婧^1,2, 姜爱丽^1,2,*

作者信息 +

Research Progress on Quality Regulation of Fresh-cut Fruits and Vegetables under Mechanical Injury Stress

ZHANG Chunjie^1,2, YUN Jing^1,2, JIANG Aili^1,2,*

Author information +

文章历史 +

摘要

目的聚焦于鲜切果蔬加工过程中受到的机械伤胁迫,重点论述其同时引发品质劣变与激活防御机制的双重性,并系统探讨基于胁迫主动调控的品质保持技术的开发策略。方法通过全面综述国内外相关研究,深入分析机械损伤胁迫在鲜切果蔬贮藏与流通过程中所诱发的品质劣变机制及其自身防御性生理响应,重点关注酚类物质的生物合成与积累动态,以及该类化合物对抗氧化活性与组织修复能力的调节作用。结论机械伤胁迫在引发鲜切果蔬外观与营养品质下降的同时,也能够激活其抗逆防御机制,促进酚类等次生代谢物质的富集,从而增强抗氧化与损伤修复潜力。本综述为进一步开发通过主动调控胁迫响应以维持鲜切果蔬品质的新技术提供理论支撑。

Abstract

The work aims to put focuses on mechanical injury stress during the processing of fresh-cut fruits and vegetables, discuss its dual role in both inducing quality deterioration and activating defense mechanisms and systematically explore strategies for developing quality preservation technologies through the active regulation of stress responses. By comprehensively reviewing domestic and international research, the study analyzed the mechanisms behind quality deterioration caused by mechanical injury stress during storage and distribution, as well as the inherent defensive physiological responses of the fruits and vegetables. Particular attention was given to the biosynthesis and accumulation dynamics of phenolic compounds and their regulatory effects on antioxidant activity and tissue repair. While mechanical injury stress leads to the deterioration of the appearance and nutritional quality of fresh-cut fruits and vegetables, it also activates stress defense mechanisms. This activation promotes the accumulation of secondary metabolites, such as phenolic compounds, thereby enhancing antioxidant potential and damage repair capacity. This review provides theoretical support for the development of novel technologies that actively regulate stress responses to maintain the quality of fresh-cut fruits and vegetables.

导出引用

张春杰, 云婧, 姜爱丽. 机械伤胁迫对鲜切果蔬品质调控的研究进展[J]. 包装工程. 2026, 47(1): 72-79 https://doi.org/10.19554/j.cnki.1001-3563.2026.01.009

ZHANG Chunjie, YUN Jing, JIANG Aili. Research Progress on Quality Regulation of Fresh-cut Fruits and Vegetables under Mechanical Injury Stress[J]. Packaging Engineering. 2026, 47(1): 72-79 https://doi.org/10.19554/j.cnki.1001-3563.2026.01.009

中图分类号： TS255.3

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