Research Progress of Green Environmental Protection Disinfectant in the Treatment of Fresh Cut Fruits and Vegetables
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.
fresh-cut fruits and vegetableschlorine dioxideperoxyacetic acidacidic oxidized electrolyzed water
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