食品科学 ›› 2020, Vol. 41 ›› Issue (15): 309-313.doi: 10.7506/spkx1002-6630-20190627-359

• 专题论述 • 上一篇    下一篇

光电杀菌技术在鲜切果蔬保鲜中应用的研究进展

张艳慧,胡文忠,刘程惠,陈晨,高红豆,孙小渊,张晓芳,冯可   

  1. (大连民族大学生命科学学院,生物技术与资源利用教育部重点实验室,辽宁 大连 116600)
  • 出版日期:2020-08-15 发布日期:2020-08-19
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400903);国家自然科学基金青年科学基金项目(31801598)

Recent Progress in the Development of Photoelectric Preservation Technologies for Fresh-Cut Fruits and Vegetables

ZHANG Yanhui, HU Wenzhong, LIU Chenghui, CHEN Chen, GAO Hongdou, SUN Xiaoyuan, ZHANG Xiaofang, FENG Ke   

  1. (Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China)
  • Online:2020-08-15 Published:2020-08-19

摘要: 鲜切果蔬由于其营养、方便、安全等优点受到广大消费者的喜爱,然而果蔬鲜切后会引发微生物污染、组织软化、褐变和货架期缩短等一系列问题。为了使鲜切果蔬行业得到进一步的发展,对其保鲜技术的研究十分迫切。光电杀菌技术因其绿色安全、成本低廉、操作简单等优势而受到关注。本文主要针对光电杀菌技术中的紫外线、脉冲光、高压脉冲电场和发光二极管处理在鲜切果蔬保鲜中的杀菌机理、杀菌效果及产品品质的影响等进行论述,并对其目前在鲜切果蔬保鲜方面的研究进展进行了总结,以期为光电杀菌技术在鲜切果蔬保鲜中的应用提供参考。

关键词: 鲜切果蔬, 微生物污染, 褐变, 绿色安全, 光电杀菌技术

Abstract: Fresh-cut fruits and vegetables are favored by consumers due to their nutritional, convenient and safe characteristics. However, fresh-cut fruits and vegetables are vulnerable to microbial contamination, tissue softening, browning and consequently shortened shelf-life. It is quite urgent to develop preservation technologies for fresh-cut fruits and vegetables so as to further develop this industry. Photoelectric sterilization technology has attracted attention due to its advantages of green safety, low cost and simple operation. This review article mainly focuses on the mechanism and efficiency of photoelectric sterilization technologies including ultraviolet light, pulsed light, high-voltage pulsed electric field and light emitting diode in preserving fresh-cut fruits and vegetables as well as their effect on the product quality. Besides, recent progress in studies in these regards is summarized in order to provide a basis for the application of photoelectric sterilization technology in the preservation of fresh-cut fruits and vegetables in the future.

Key words: fresh-cut fruits and vegetables, microbia contamination, browning, green safety, photoelectric sterilization technology

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