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

doi:10.7506/spkx1002-6630-20190627-359

Abstract

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

CLC Number:

TS255.36

ZHANG Yanhui, HU Wenzhong, LIU Chenghui, CHEN Chen, GAO Hongdou, SUN Xiaoyuan, ZHANG Xiaofang, FENG Ke. Recent Progress in the Development of Photoelectric Preservation Technologies for Fresh-Cut Fruits and Vegetables[J]. FOOD SCIENCE, 2020, 41(15): 309-313.

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

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