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

XIANG Qi-sen; ZHANG Rong; FAN Liu-min; MA Yun-fang; LI Yun-fei

doi:10.13386/j.issn1002-0306.2020030152

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 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

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

College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China

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Received Date: March 12, 2020
Available Online: January 07, 2021

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Abstract

Fresh-cut fruits and vegetables are favored by consumers because of their convenience,no additives,and higher nutrition values. However,fresh-cut fruits and vegetables are easily contaminated with microorganisms during processing and storage,which leads to food quality deterioration and shorter shelf-life. As a new non-thermal sterilization technology,atmospheric cold plasma(ACP)has been widely used in food and biomedical field. The latest advances in the applications of ACP in processing of fresh-cut fruits and vegetables are well reviewed in this article,including sterilization and preservation as well as effect on the quality of fresh-cut fruits and vegetables. This paper provides reference for the wide application of ACP technology in sterilization and preservation of fresh-cut fruits and vegetables.
- atmospheric cold plasma,
- fresh-cut fruits and vegetables,
- sterilization,
- preservation,
- enzyme activity

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