Food and Fermentation Industries >

2020 , Vol. 46 >Issue 22: 276 - 281

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024413

Progresses on fresh-keeping techniques and methods of fresh-cut fruits and vegetables

  • HU Yejing ,
  • LI Baoguo ,
  • ZHANG Min ,
  • SHI Maozhan
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  • 1(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China);
    2(Processing of Agricultural and Sideline Products Co.,Ltd.,Shanghai 201516,China)

Received date: 2020-05-09

  Revised date: 2020-06-18

  Online published: 2020-12-11

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Abstract

Fresh-cut fruits and vegetables are rich in vitamins,minerals and other nutrients.They are a kind of newly developed fruits and vegetables products that are more convenient,nutritious for consumers.However,during process,it will cause cell damage and tissue fluid outflow,which provides conditions for the growth and reproduction of microorganisms,and then accelerate their browning,water loss and decay.In order to prolong the fresh-keeping time of fresh-cut fruits and vegetables,the fresh-keeping technology of fresh-cut fruits and vegetables has become a hotspot in recent years.In this paper,the progress on fresh-keeping technology of fresh-cut fruits and vegetables are summarized,the browning mechanism and decay mechanism of fresh-cut fruits and vegetables are analyzed.Moreover,the physical,chemical and biological fresh-keeping methods and packaging materials on the storage quality of fresh-cut fruits and vegetables are discussed.And the problems and current situation of fresh-cut fruits and vegetables preservation technology are prospected.

Key words： fresh-cut fruits and vegetables; controlled atmosphere; Nisin; 1-methylcyclopropene

Cite this article

HU Yejing , LI Baoguo , ZHANG Min , SHI Maozhan . Progresses on fresh-keeping techniques and methods of fresh-cut fruits and vegetables[J]. Food and Fermentation Industries, 2020 , 46(22) : 276 -281 . DOI: 10.13995/j.cnki.11-1802/ts.024413

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