Fresh cut fruits and vegetables do not need heating,retaining the flavor of vegetables and fruits,easy to eat,to meet people's fast-paced modem life habits.However,fresh-cut fruits and vegetables are not heated and need to be sterilized at room temperature to prevent health problems and increase the shelflife of fruits and vegetables.Traditional chemical disinfectants such as sodium hypochlorite will produce chloro-alkanes and other toxic substances,which are harmful to human health,so it is necessary to explore and develop new non-toxic and environmentally friendly disinfection methods.Three green,non-toxic residual chemical disinfection technology schemes with potential application in fresh cut fruit and vegetable industry,such as gaseous chlorine dioxide,peracetic acid and acidic potential water,were screened.Their manufacturing methods and the latest research progress were described:they can achieve ideal sterilization and preservation of fresh cut fruit and vegetable at a concentration of 50 mg/L or below;Under the premise of meeting the requirements of disinfection and preservation,combining it with ultrasonic and ultraviolet disinfection can further reduce its use concentration to 20 mg/L or even lower.To promote its application in fresh-cut fruit and vegetable industry.
关键词
鲜切果蔬/二氧化氯/过氧乙酸/酸性氧化电位水
Key words
fresh-cut fruits and vegetables/chlorine dioxide/peroxyacetic acid/acidic oxidized electrolyzed water
维普
万方数据