Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 278 - 284

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026062

Application of non-thermal physical technologies in fresh-cut fruits and vegetables preservation

  • HU Xiaomin ,
  • HUANG Peng ,
  • LIU Wenxin ,
  • WU Xinye ,
  • JING Xianyu ,
  • QIN Wen
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  • (College of Food Science, Sichuan Agricultural University, Ya′an 625014, China)

Received date: 2020-11-04

  Revised date: 2020-11-21

  Online published: 2021-06-17

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Abstract

Fresh-cut fruit and vegetables, as a kind of fresh, convenient, nutritious and healthy food, are favored by consumers. However, processing could destroy the complete organizational structure of fruit and vegetables, easily lead to enzymatic browning, microbial pollution and other adverse effects, thus accelerating the deterioration of quality, shortening the shelf-life of products and seriously affecting their commercial value. Therefore, it is imperative to preserve fresh-cut fruit and vegetables. Non-thermal physical technologies have been widely used in fresh-cut fruit and vegetables due to their advantages of simplicity, efficiency, environmental protection, safety and pollution-free. It has attracted much attention and recognition at home and abroad. This paper reviewed the preservation principle, advantages and application effects of six kinds of novel non-thermal physical technologies in fresh-cut fruit and vegetables. The possible mechanisms of these techniques in killing microorganisms, inhibiting enzymatic browning and promoting secondary metabolism were analyzed. The problems existing in the practical application of these techniques were summarized. In addition, the most suitable application level of each technology is compared and analyzed. The aim of this review is to provide reference for scientific research and industrial production.

Key words： fresh-cut fruits and vegetables; cold plasma; electron beam irradiation; ultraviolet; pulsed light; high hydrostatic pressure; pressurized inert gases

Cite this article

HU Xiaomin , HUANG Peng , LIU Wenxin , WU Xinye , JING Xianyu , QIN Wen . Application of non-thermal physical technologies in fresh-cut fruits and vegetables preservation[J]. Food and Fermentation Industries, 2021 , 47(10) : 278 -284 . DOI: 10.13995/j.cnki.11-1802/ts.026062

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