最少加工果蔬的清洗与消毒

Quality Control of Minimally Processed Fruit and Vegetable Products

最少加工果蔬的市场份额不断增大,然而腐败微生物的作用以及感官品质的劣变使其货架期很短。近年来不断爆发的最少加工食品微生物安全事件促使人们去研究传统物理和化学保藏方法的有效性。该文对最少加工果蔬保藏技术的最新进展进行了详细的综述。

Minimally processed fruit and vegetables products are one of the major growing segments in food retail establishments.However,they have a short shelf-life due to their metabolism and the action of spoilage microorganisms,as well as they are still under study because of the difficulties in preserving their fresh-like quality during prolonged periods.In response to the current public health concerns with the microbiological safety of minimally processed foods,researchers have investigated the efficiency of numerous physical,chemical,and biological methods for reducing the microbiological load of produce.This paper intends to review the most significant contributions regarding preservation of minimally processed food without a significant modification of its sensorial properties and provides an overview about the last improvements in washing and sanitizing technology.