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.