As a non-thermal processing technology, ultrasound used alone or in combination with bacteriacide can effectively remove the dirt on the surface of fresh fruits and vegetables, degrade pesticide residues, kill mi-croorganisms, inhibit the enzyme activity, regulate the texture, colour and other quality of postharvest fruits and vegetables. This paper reviews the progress of ultrasonic technology in postharvest storage and preservation of fruits and vegetables, introduces the mechanism and related equipment of ultrasound, analyzes the development trend of the technology in research and application.
ultrasonicfruits and vegetablespreservationsterilizationquality
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维普
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