Application of Hurdle Technology in Fresh-cut Fruits and Vegetables

doi:10.7506/spkx1002-6630-201311071

Abstract

Abstract:

Nowadays, fresh-cut fruits and vegetables are becoming more and more popular in the market due to their nutrition,
convenience and sanitation. However, microorganisms present in fresh-cut fruits and vegetables can cause foodborne illnesses
or spoilage, which is a key factor for the quality and safety of fresh-cut fruits and vegetables. The microorganism controlling
of fresh-cut fruits and vegetables can promote health and stable development of fresh-cut fruit and vegetable industry. Hurdle
technology is a scientific and rational combination of multiple sterilization technologies, which can effectively control the
contamination of microorganism and prolong the shelf life of fresh-cut fruits and vegetables. In this article, the relationship of
hurdle technology and microorganism controlling, the major hurdle factors in the microorganism controlling of fresh-cut fruits
and vegetables and the prospect of future application have been reviewed.

Key words: fresh-cut fruits and vegetables, microorganism controlling, hurdle technology

CLC Number:

TS255.3

CHEN Chen，HU Wen-zhong*，JIANG Ai-li，LIU Cheng-hui，HE Yu-bo. Application of Hurdle Technology in Fresh-cut Fruits and Vegetables[J]. FOOD SCIENCE, 2013, 34(11): 338-343.

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