摘要
鲜切果蔬因具有营养、便利、新鲜、可食率达100%等特点,越来越受到人们的关注。但鲜切果蔬由于受到机械损伤,其品质下降、易被微生物污染。短波紫外线作为一种非热力杀菌技术,近年来被研究者们用于鲜切果蔬保鲜,得到了良好的效果。本文介绍了鲜切果蔬及短波紫外线技术的特点,综述了短波紫外线处理对鲜切果蔬安全品质、营养品质及感官品质的影响及短波紫外线处理对鲜切果蔬抗氧化物质及抗氧化活性的作用,并讨论短波紫外线技术在鲜切果蔬中的应用前景,为短波紫外线处理鲜切果蔬的深入研究和推广应用提供重要的理论依据和参考。
Fresh-cut fruits and vegetables are more and more concerned because of their nutrition,convenience,freshness and edible rate of 100%.However,due to mechanical damage,fresh-cut fruits and vegetables causes quality problems such as deterioration of quality and microbial contamination,which has restricted their industrial development.Therefore,how to preserve fresh-cut fruits and vegetables and extend their shelf life is an urgent problem to be solved.As a non-thermal sterilization technology,shortwave ultraviolet(UV-C)are used by researchers in fresh-cut fruits and vegetables for fresh-keeping in recent years,and has received good results.This paper introduces the characteristics of fresh-cut fruits and vegetables and shortwave ultraviolet technology.The effects of UV-C treatment on the safety quality,nutritional quality and sensory quality of fresh-cut fruits and vegetables,and the effects of UV-C treatment on antioxidants and antioxidant activity of fresh-cut fruits and vegetables are reviewed,and discusses the application prospect of short-wave ultraviolet radiation technology in fresh-cut fruits and vegetables,which would provide important bheoretical basis and reference for the in-depth research and promotion of short-wave ultraviolet treatment of fresh-cut fruits and vegetables.
作者
方晓彤
陶永霞
沈琦
邵旭鹏
王艳
王成
刘峰娟
FANG Xiao-tong;TAO Yong-xia;SHEN Qi;SHAO Xu-peng;WANG Yan;WANG Cheng;LIU Feng-juan(Institute of Agricultural Quality Standard and Testing Technology,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Laboratory of Quality and Safety Risk Assessment of Agricultural Products of Rural Ministry of Agriculture,Urumqi 830091,China;Xinjiang Key Laboratory of Quality and Safety of Agricultural Products,Urumqi 830091,China;Administration of Scientific Research,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《食品工业科技》
CAS
北大核心
2020年第10期344-349,共6页
Science and Technology of Food Industry
基金
现代农业产业技术体系项目(CARS-25)
新疆维吾尔自治区天山雪松计划(2017XS07)
自治区天山英才工程项目。
关键词
短波紫外线
鲜切果蔬
杀菌技术
营养品质
安全
抗氧化活性
shortwave ultraviolet(UV-C)
fresh cut fruits and vegetables
sterilization technology
nutritional quality
safety
antioxidant activity
