气调技术作为一种高效绿色的物理保鲜手段，通过精准调控贮藏环境中的温度、湿度以及 O₂、CO₂、N2等气体比例，可显著抑制食用农产品的呼吸代谢、酶促反应及病虫害滋生，减少营养流失并延长贮藏期，且具有解除气调环境后仍能维持新鲜度的后效作用。气调技术分为主动气调(人为调节气体组分)和被动气调(依托农产品自身呼吸调节气体比例)两类。本文在梳理国内外气调技术相关研究文献的基础上，介绍了气调技术的原理及其特点，综述了近年来气调技术在果品蔬菜保鲜、肉品保鲜及粮食贮藏中的应用研究，详细阐述了不同品类食用农产品适用的气体配比、协同保鲜技术(如与臭氧、生物保鲜剂联用)及保鲜效果。同时，对气调技术在食用农产品推广应用中存在的问题和今后的发展进行了阐述，以期为气调技术在食用农产品上的应用提供一定的理论参考。

Controlled atmosphere technology is an efficient and green preservation technology that precisely regulating the temperature, humidity, and the proportions of gases such as O₂, CO₂, and N2 in the storage environment, which can significantly inhibit the respiratory metabolism, enzymatic reactions, and the propagation of diseases and pests in edible agricultural products, reduce nutrient loss, prolong the storage period, and has a post-effect of maintaining freshness even after the removal of controlled atmosphere environment. Controlled atmosphere technology is divided into active controlled atmosphere(artificially adjusting gas components) and passive controlled atmosphere(relying on the respiration of agricultural products themselves to regulate gas proportions). Based on a review of domestic and international literature, this paper introduces the principles and characteristics of controlled atmosphere technology, summarizes its recent applications in the storage of fruits, vegetables, meat, and grains, it also elaborates on the suitable gas ratios for different agricultural products, synergistic preservation technologies (such as combined use with ozone and biological preservatives), and preservation effects. Meanwhile, it discusses the issues existed in the popularization and application of controlled atmosphere preservation technology in agricultural products, so as to provide some theoretical reference for the application of controlled atmosphere preservation technology in agricultural products.

TS205

国家自然科学基金(32160596)；财政部和农业农村部国家现代农业产业技术体系(CARS-09-P26)。