非热加工技术在果蔬保鲜中的应用  

The Progress of Non-thermal Processing Technology in the Preservation of Fruits and Vegetables

作　　者：翟娅菲[1] 田佳丽 相启森[1] 禹晓 申瑞玲[1] 王章存[1] ZHAI Yafei;TIAN Jiali;XIANG Qisen;YU Xiao;SHEN Ruiling;WANG Zhangcun(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001)

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450001

出　　处：《食品工业》2021年第5期327-332,共6页The Food Industry

基　　金：河南省科技攻关项目(202102110139);郑州轻工业大学博士科研基金资助项目(2015BSJJ039)。

摘　　要：目前,果蔬变质已成为全球公众关注的食品安全问题。因此,减缓甚至抑制微生物引起的果蔬变质十分必要。一些传统的杀菌方法已用于果蔬加工中,而这些处理方法经常会破坏食物中的营养成分。多项研究表明,非热加工技术通常能更好地保留食品的原始特性,也能够达到很好的抑菌效果。综述了杀菌剂、低温等离子体、紫外线、脉冲光等非热加工技术及其组合对果蔬保鲜的作用,以及其对微生物的失活机制,旨在为非热加工技术在果蔬保鲜中的应用提供参考。Currently,spoilage of fruits and vegetables has become a food safety issue of global public concern.Therefore,it is necessary to slow down or even inhibit the spoilage of fruits and vegetables caused by microorganisms.Some traditional sterilization methods have been used in fruit and vegetable processing,but the processing method often can destroy the nutrients in the food.Multiple studies have shown that non-thermal processing technology is usually better to keep the qualities of foods and can achieve good antibacterial effect.The effects of bactericide,cold plasma,ultraviolet ray,pulsed light and their combinations on the preservation of fruits and vegetables,and the mechanism by which it inactivates microorganisms are reviewed.The purpose of this study is to provide reference for the application of non-thermal processing technology in preservation of fruits and vegetables.

关 键 词：非热加工 果蔬 保鲜 生理生化特性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]