光动力杀菌技术在鲜切水果保鲜中的研究进展  

Research Progress of Photodynamic Antimicrobial Technology in Fresh-Cut Fruits Preservation

作　　者：何荣强 高土玲 符天晓 夏体泽 HE Rongqiang;GAO Tuling;FU Tianxiao;XIA Tize(Institute of Food Testing,Hainan Academy of Inspection and Testing,Key Laboratory of Tropical Fruits and Vegetables Quality and Safety,State Administration for Market Regulation,Haikou 570314,China;Sanya Branch of Hainan Academy of Inspection and Testing,Sanya 572000,China)

机构地区：[1]海南省检验检测研究院食品检验检测中心,国家市场监督管理总局重点实验室(热带果蔬质量与安全),海南海口570314 [2]海南省检验检测研究院三亚分所,海南三亚572000

出　　处：《保鲜与加工》2025年第2期150-156,共7页Storage and Process

基　　金：国家市场监督管理总局重点实验室项目(KF-2024001)。

摘　　要：鲜切水果微生物灭活关系着其货架期和食品安全问题。综述了由光敏剂介导的光动力杀菌技术作用原理及其对鲜切水果品质的影响,以及不同光敏剂介导的光动力杀菌技术对鲜切水果的抑菌保鲜效果,并对光动力杀菌技术的影响因素进行了探讨,旨在为光动力技术发展和轻加工水果产业食品安全提供参考。The microbial inactivation of fresh-cut fruits is closely related to their shelf life and food safety con-cerns.The review summarizes the principle of photodynamic antimicrobial technology mediated by photosensitizers and its effect on the quality of fresh-cut fruits,and the antibacterial preservation effect of different photosensitizers mediated photodynamic antimicrobial technology on fresh-cut fruits,as well as discusses the influencing factors of photodynamic antimicrobial technology.The aim is to provide a reference for the development of photodynamic technology and the food safety of minimally processed fruit industries.

关 键 词：光动力杀菌 鲜切水果 光敏剂 食品安全 

分 类 号：TS205.9[轻工技术与工程—食品科学]