大气压冷等离子体在鲜切果蔬保鲜中的应用研究进展

相启森 张嵘 范刘敏 马云芳 李云菲

相启森, 张嵘, 范刘敏, 马云芳, 李云菲. 大气压冷等离子体在鲜切果蔬保鲜中的应用研究进展[J]. 食品工业科技, 2021, 42(1): 368-372. doi: 10.13386/j.issn1002-0306.2020030152
引用本文: 相启森, 张嵘, 范刘敏, 马云芳, 李云菲. 大气压冷等离子体在鲜切果蔬保鲜中的应用研究进展[J]. 食品工业科技, 2021, 42(1): 368-372. doi: 10.13386/j.issn1002-0306.2020030152
XIANG Qi-sen, ZHANG Rong, FAN Liu-min, MA Yun-fang, LI Yun-fei. Research Progress of Atmospheric Cold Plasma in Fresh-cut Fruits and Vegetables Preservation[J]. Science and Technology of Food Industry, 2021, 42(1): 368-372. doi: 10.13386/j.issn1002-0306.2020030152
Citation: XIANG Qi-sen, ZHANG Rong, FAN Liu-min, MA Yun-fang, LI Yun-fei. Research Progress of Atmospheric Cold Plasma in Fresh-cut Fruits and Vegetables Preservation[J]. Science and Technology of Food Industry, 2021, 42(1): 368-372. doi: 10.13386/j.issn1002-0306.2020030152

大气压冷等离子体在鲜切果蔬保鲜中的应用研究进展

doi: 10.13386/j.issn1002-0306.2020030152
基金项目: 

国家自然科学基金(U1704113);河南省高等学校青年骨干教师培养计划(2017GGJS095)。

详细信息
    作者简介:

    相启森(1984-),男,博士,副教授,研究方向:食品营养与安全,E-mail:xiangqisen2006@163.com。

  • 中图分类号: TS255.1

Research Progress of Atmospheric Cold Plasma in Fresh-cut Fruits and Vegetables Preservation

  • 摘要: 鲜切果蔬因具有新鲜方便、无添加剂和营养价值高等优点而广受消费者喜爱,但是鲜切果蔬在加工和贮藏过程中极易受微生物污染,导致食品品质劣变并缩短货架期。大气压冷等离子体(Atmospheric cold plasma,ACP)是一种新型非热加工技术,广泛应用于食品及生物医药领域。本文综述了ACP对鲜切果蔬表面微生物的灭活效果以及对鲜切果蔬中酶活的作用,同时探讨了ACP处理对鲜切果蔬品质的影响,旨在为ACP在鲜切果蔬保鲜中的应用提供参考。
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  • 收稿日期:  2020-03-13

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