新型鲜切果蔬杀菌技术研究进展  

Research Progress on New Sterilization Technology of Fresh-cut Fruits and Vegetables

作　　者：王成[1,2] 陈于陇[2] 刘忠义[1] 张雁[2] 姚锡镇[2] 

机构地区：[1]湘潭大学化工学院,湖南湘潭411105 [2]广东省农业科学研究院蚕业与农产品加工研究所广东省农产品加工公共实验室,广东广州510610

出　　处：《农产品加工（下）》2011年第10期7-13,29,共8页Farm Products Processing

基　　金：2009粤港招标关键领域重点突破招标项目(2009498D23);广东省科技计划项目(2009B020311008);广州市科技计划项目(2010Z1-E201)

摘　　要：鲜切果蔬是一种新型的安全、绿色、环保的果蔬产品,符合现代社会对健康食品的要求,有很大的发展前景。杀菌是保证鲜切果蔬品质安全的重要环节,目前应用最多还是含氯杀菌剂,但因其含有诸多弊端,因此新型的替代杀菌技术得到了广泛的研究。从新型化学杀菌技术、物理杀菌技术和生物杀菌技术3方面,系统总结了近些年出现的取代含氯杀菌剂的新型鲜切果蔬杀菌技术,阐述了新型杀菌技术的杀菌效果及其优缺点,并对其未来的应用前景进行了展望。Fresh-cut fruits and vegetables is a new type of safe,green and environmental friendly products.It can meet the requirements of modern society on food and will make great development in the future.The sterilization of fresh-cut fruits and vegetables is one crucial processing procedure to ensure the quality and safety of the products.Chlorine-based sanitizing agents are the most widely used sanitizers in fresh-cut industry at present,but still have many disadvantages.Thus new alternative sterilization techniques have been widely studied.In this paper,the major new alternative sterilization techniques are summarized,including their advantages and disadvantages respectively.Finally,the development prospect of new sterilization methods on fresh-cut fruits and vegetables is also given.

关 键 词：鲜切果蔬 微生物 杀菌 新型杀菌技术 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]