新型绿色农产品清洗减菌技术研究进展  

Novel Green Cleaning and Bacteria Reduction Technologies for Agricultural Products

作　　者：历翔宇 肖更生 吴继军[2] 徐玉娟[2] 温靖[2] 王治同[1] 林羡[2] LI Xiang-yu;XIAO Geng-sheng;WU Ji-jun;XU Yu-juan;WEN Jing;WANG Zhi-tong;LIN Xian(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,Guangdong,China;College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [3]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品研究与开发》2022年第21期208-217,共10页Food Research and Development

基　　金：国家重点研发计划项目(2019YFD1002300);茂名市科技计划项目(KJ057);广东省重点领域研发计划项目(2020B0202080003);广东省农业科研项目和农业技术推广项目(440000210000000086860);岭南现代农业科学与技术广东省实验项目(LNSYSZX001)。

摘　　要：微生物污染是引起生鲜农产品腐烂变质的重要原因,因此表面清洗减菌前处理作为生鲜农产品品质控制的关键技术,对减少微生物对农产品品质影响、延长货架期具有重要意义。该文介绍各类农产品的绿色清洗减菌新技术的技术原理和应用情况,并对其应用前景进行展望,以期为农产品表面清洗减菌技术的研究和应用提供参考。Microbial contamination is one of the main causes of spoilage and deterioration of fresh agricultural products. Therefore,surface cleaning and bacteria reduction pretreatment,as key technologies for quality control of fresh agricultural products,play an important role in minimizing the impact of microorganisms on the quality of agricultural products,thus extending the shelf life. This paper summarized the research progress on green cleaning and bacteria reduction technologies for agricultural products,introduced the technical principle and application status,and prospected its application,so as to provide references for the research and application of surface cleaning and bacteria reduction technologies for agricultural products.

关 键 词：生鲜农产品 绿色 清洗减菌 品质控制 食品安全 

分 类 号：TS205[轻工技术与工程—食品科学]