鲜切果蔬非热杀菌技术的研究与应用

Research and application of non-thermal sterilization technology on fresh-cut fruits and vegetables

鲜切果蔬因具有即食、即用的优点而有着广阔的发展前景。组织损伤导致鲜切果蔬存在营养物质外流、易受微生物污染、贮藏期短等问题。而非热杀菌技术较热处理技术更能有效的保证鲜切果蔬原有的色、香、味及营养成分,据此本文主要概述了臭氧、超高压、辐照、高压静电场、超声波、紫外线、脉冲电场等非热杀菌技术的机理以及目前在鲜切果蔬行业的应用状况。

With the development of fresh-cut fruits and vegetables industry, minimally processed fruits and vegetables has broad prospects for development due to their fresh, sanitation, nutrition and convenience.However, tissue injury could result in the quick loss of nutrition, the acceleration of microbiological pollution, enzymatic browning and the reduction of shelf- life for fresh- cut fruits and vegetables. The non- thermal sterilization technology is more effectively method to ensure fresh quality, color, flavor, and taste of fresh-cut fruits and vegetables.This article mainly reviewed that research progress in non-thermal sterilization technologies recently, such as ozone, high pressure, irradiation, high-voltage electrostatic field, ultrasonic, ultraviolet, pulsed electric field as well as in the application on fresh-cut fruits and vegetables industry.