摘要
目的通过介绍紫外线杀菌技术在鲜切果蔬保鲜中的应用研究进展,以期为其在鲜切果蔬保鲜中的进一步研究与应用提供参考。方法综述国内外长波紫外线、中波紫外线和短波紫外线对鲜切果蔬品质、生理代谢相关酶活性以及微生物的影响。结果紫外线杀菌技术作为一种绿色安全的鲜切果蔬保鲜技术,可以有效抑制鲜切果蔬中微生物的生长繁殖,减缓鲜切果蔬生理代谢,防止褐变,延迟衰老,并延长鲜切果蔬货架期,且不会对鲜切果蔬的风味和口感产生影响。结论在目前重视食品快捷和安全的趋势下,紫外线杀菌技术因其具有安全方便、对环境友好等特点,现已在鲜切果蔬保鲜中得到广泛应用,并具有重要的发展前景。
This work aims to provide a reference for further research and application in fresh cut fruits and vegetables by introducing the research progress in application of ultraviolet sterilization technology in fresh-cut fruits and vegetables.The effects of long-wave ultraviolet,medium-wave ultraviolet and short-wave ultraviolet on the quality of fresh-cut fruits and vegetables,enzyme activities related to physiological metabolism and microorganism are reviewed.As a green and safe fresh-cut fruits and vegetables preservation technology,ultraviolet sterilization technology can effectively inhibit the growth and reproduction of microorganism in fresh-cut fruits and vegetables,slow down the physiological metabolism of fresh-cut fruits and vegetables,prevent browning,delay aging,and prolong the shelf life.And ultraviolet sterilization technology has no influence on the flavor and taste of fresh-cut fruits and vegetables.Under the current trend of attaching importance to fast and safe food,ultraviolet sterilization technology has been widely used in fresh-cut fruits and vegetables preservation because of its safety,convenience and environmental friendliness,and has an important development prospect.
作者
王佳宇
胡文忠
于皎雪
管玉格
赵曼如
WANG Jia-yu;HU Wen-zhong;YU Jiao-xue;GUAN Yu-ge;ZHAO Man-ru(College of Life Science,Dalian Minzu University,Dalian 116600,China;College of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024,China)
出处
《包装工程》
CAS
北大核心
2021年第13期85-92,共8页
Packaging Engineering
基金
国家重点研发计划(2016YFD0400903)
国家自然科学基金(31471923,31172009)。
关键词
紫外线杀菌
鲜切果蔬
保鲜
ultraviolet sterilization
fresh-cut fruits and vegetables
freshness
