非热加工在鲜切果蔬安全品质控制中的应用进展

鲜切果蔬由于其食用方便、营养丰富、清洁卫生等特点，近年来倍受人们关注。但由于鲜切果蔬在实际生产中极易发生微生物污染、营养成分和食用品质降低等不良变化，严重阻碍了鲜切果蔬加工业的进一步发展。非热加工技术是目前鲜切果蔬加工研究的热点，基于此探讨臭氧、电解水、辐照、紫外、脉冲物理场、超声波、高静压及高压二氧化碳等非热加工技术，在鲜切果蔬安全性与品质控制中的应用研究进展。

Progress in Applications of Non-thermal Processing Technologies in Ensuring Safety and Quality of Fresh-cut Fruits and Vegetables

With the development of fresh-cut fruits and vegetables industry, people are paying more attention to minimally processed fruits and vegetables due to their convenience, nutrition and sanitation. However, microbiological pollution, nutritional changes and the decrease of quality during process and storage have limited its further development seriously. Non-thermal technologies are the research focuses for processing fresh-cut fruits and vegetables recently. Accordingly, this article discussed the application of non-thermal processing technologies, including ozone, electrolyzed water, irradiation, ultraviolet radiation, pulsed physical field, ultrasonic, high hydrostatic pressure, and high pressure carbon dioxide, in ensuring safety and quality of fresh-cut fruits and vegetables in order to provide theory references for the development of fresh-cut fruit and vegetable industry.