a Centro de Investigación en Alimentación y Desarrollo, A.C. , Carretera a la Victoria km. 0.6, Apartado Postal 1735, Hermosillo , 83000 , Sonora , México.
Crit Rev Food Sci Nutr. 2015;55(6):806-22. doi: 10.1080/10408398.2012.685631.
The consumption of fruits and vegetables has increased in the past few years, not only because of their attractive sensorial properties, but also for their nutritional and health benefits. Antioxidants are compounds found in fresh fruits and vegetables, and evidence of their role in the prevention of degenerative diseases is continuously emerging. However, the antioxidants in some fruits and vegetables can be lost during handling after harvest, even during minimal processing and storage. In this sense, postharvest treatments are needed to preserve the quality and antioxidant potential of fresh produce. Postharvest treatments and technologic strategies (including ultraviolet light, controlled and modified atmospheres, heat treatments, and application of natural compounds, such as edible coatings, active packaging, microencapsulation, and nanoemulsion) have shown positive and promising results to maintain fruit and vegetable antioxidant potential. The purpose of this review is to analyze and propose the application of postharvest strategies to maintain, or even improve, the antioxidant status of fruits and vegetables, thus offering options to maximize health benefits to consumers.
在过去的几年中，人们越来越多地食用水果和蔬菜，这不仅是因为它们具有诱人的感官特性，还因为它们具有营养价值和健康益处。抗氧化剂是存在于新鲜水果和蔬菜中的化合物，其在预防退行性疾病方面的作用的证据不断涌现。然而，一些水果和蔬菜中的抗氧化剂在收获后处理过程中会流失，即使是在最小的加工和储存过程中也是如此。从这个意义上说，需要进行采后处理来保持新鲜农产品的质量和抗氧化潜力。采后处理和技术策略（包括紫外线、控制和改良气氛、热处理以及应用天然化合物，如可食用涂层、活性包装、微胶囊和纳米乳液）已显示出积极和有前途的结果，可以保持水果和蔬菜的抗氧化潜力。本文旨在分析并提出应用采后策略来维持甚至提高水果和蔬菜的抗氧化状态，从而为消费者最大限度地获得健康益处提供选择。
