Research Progress on the Effect of Heat Treatment on Quality of Fresh-Cut Fruits and Vegetables

Fresh-cut fruits and vegetables were favored by food processors and consumers due to the nutritional properties and convenience,however,short shelf life has become a bottleneck problem that restricting the development of fresh-cut fruits and vegetables. In order to ensure the food safety and shelf life of the fresh-cut fruits and vegetables,it is necessary to search or develop more environmentally friendly and safe fresh-cut fruits and vegetables processing methods,instead of using chlorinated water washing or other chemical reagents during peeling,cutting and cleaning process etc. Heat treatment is a traditional physical preservation method,and it has been become a hot research topic that applied in fresh-cut fruits and vegetables storage and preservation in recent years. To this end,the effects of heat treatment alone and heat treatment combined with other technologies on sensory quality,nutritional quality and safe quality of fresh-cut fruit and vegetable were summarized in this paper,and the mechanism of heat treatment on fresh-cut fruits and vegetables were also discussed. By these,it will provide reference for the application of heat treatment in fresh-cut fruits and vegetables and improve the food safety of fresh-cut fruits and vegetables.