短波紫外线处理对鲜切果蔬品质及抗氧化活性的影响研究进展

鲜切果蔬因具有营养、便利、新鲜、可食率达100%等特点,越来越受到人们的关注。但鲜切果蔬由于受到机械损伤,其品质下降、易被微生物污染。短波紫外线作为一种非热力杀菌技术,近年来被研究者们用于鲜切果蔬保鲜,得到了良好的效果。本文介绍了鲜切果蔬及短波紫外线技术的特点,综述了短波紫外线处理对鲜切果蔬安全品质、营养品质及感官品质的影响及短波紫外线处理对鲜切果蔬抗氧化物质及抗氧化活性的作用,并讨论短波紫外线技术在鲜切果蔬中的应用前景,为短波紫外线处理鲜切果蔬的深入研究和推广应用提供重要的理论依据和参考。

Research Development of Shortwave Ultraviolet Treatment on the Quality and Antioxidant Activity of Fresh-cut Fruits and Vegetables

Fresh-cut fruits and vegetables are more and more concerned because of their nutrition,convenience,freshness and edible rate of 100%.However,due to mechanical damage,fresh-cut fruits and vegetables causes quality problems such as deterioration of quality and microbial contamination,which has restricted their industrial development.Therefore,how to preserve fresh-cut fruits and vegetables and extend their shelf life is an urgent problem to be solved.As a non-thermal sterilization technology,shortwave ultraviolet(UV-C)are used by researchers in fresh-cut fruits and vegetables for fresh-keeping in recent years,and has received good results.This paper introduces the characteristics of fresh-cut fruits and vegetables and shortwave ultraviolet technology.The effects of UV-C treatment on the safety quality,nutritional quality and sensory quality of fresh-cut fruits and vegetables,and the effects of UV-C treatment on antioxidants and antioxidant activity of fresh-cut fruits and vegetables are reviewed,and discusses the application prospect of short-wave ultraviolet radiation technology in fresh-cut fruits and vegetables,which would provide important bheoretical basis and reference for the in-depth research and promotion of short-wave ultraviolet treatment of fresh-cut fruits and vegetables.