野外生鲜食品保鲜技术研究

中图分类号：TS205 文献标志码：A 文章编号：1674-0270（2025）34-0135-04

Researchon Preservation Technologyfor Wild Fresh Food

LIUBo,WEI Qianlan (Engineering University of the Joint Logistic Support Force, Chongqing 4Ooooo, China)

Abstract: With thecontinuous improvementof people's living standards,the demand for logistical support in fields such as outdooroperations,militaryactions,emergencydisaster relief,andoutdooradventures is increasing.Beingable to "eat well and eat properly" has become a common pursuit. Under the constraints of dietary securitycustoms of the Chinese nation,the provision of fresh food stilloccupies animportantposition.However,preserving fresh food inthe wildisaffectednotonlybynatural conditions suchaslowtemperature,low humidity,strong winds,highradiation,and limitedresources,but also byconstraints including inadequate infrastructure,limited energysupply,transportationand resupplyconditions,leading to poor actual results.This paper,onthebasis of analyzing the biological mechanisms of foodspoilage,focusing on exploring theadvantages and disadvantages offood preservation technologies,combined with outdoor scenarios,seeks to develop a set of eficient, green,and adaptive composite preservation strategy centeredon technological integration.

Key Words: fresh food; preservation technology; modified atmosphere packaging; edible coatings; preservatives

生鲜食品是指富含水分、蛋白质、脂肪、碳水化合物和维生素等营养成分的果蔬、肉类、禽蛋及水产品，多数具备生理活动，如保持呼吸作用或进行酶促反应。（剩余6031字）