Progress of Bio-preservatives Combined with Physical Technologies in Fruits and Vegetables Preservation

LI Guangrong; LIU Huan; ZHANG Wenxiang; LIANG Guanhai; QIAN Zhengming; LI Wenjia

doi:10.13386/j.issn1002-0306.2020070060

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 383-388. > DOI: 10.13386/j.issn1002-0306.2020070060

LI Guangrong, LIU Huan, ZHANG Wenxiang, et al. Progress of Bio-preservatives Combined with Physical Technologies in Fruits and Vegetables Preservation[J]. Science and Technology of Food Industry, 2021, 42(12): 383−388. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070060.

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Progress of Bio-preservatives Combined with Physical Technologies in Fruits and Vegetables Preservation

LI Guangrong^{1, 2,},
LIU Huan^{3, 4},
ZHANG Wenxiang³,
LIANG Guanhai³,
QIAN Zhengming^{1, 3},
LI Wenjia^{1, 3, 4, ,}

1.
Yichang Shanchengshuidu Cordyceps Co., Ltd., Yichang 443000, China
2.
Dongguan HEC Fresh-Cordyceps Co., Ltd., Dongguan 523850, China
3.
Key Laboratory of State Administration of Traditional Chinese Medicine, Sunshine Lake Pharma Co., Ltd., Dongguan 523850, China
4.
Dongguan HEC Cordyceps R&D Co., Ltd., Dongguan 523850, China

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Received Date: July 07, 2020
Available Online: April 18, 2021

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Abstract

Abstract

Bio-preservatives are widely used in fruits and vegetables preservation because of the characteristics of natural, safety and widely sources, and have attracted more and more attention from researchers. The combination of bio-preservatives and physical preservation technologies has synergistic and complementary effects and could achieve better preservation effect. The mechanism of quality deterioration of harvested fruits and vegetables are summarized, the application of bio-preservatives coupled with physical preservation technologies such as low-temperature, modified atmosphere, ozone, irradiation, microwave, ultrasonic, ultra-high pressure, pulse electric field in the preservation of fruits and vegetables are presented in detail, and their advantages and disadvantages are summarized to provide reference for development and application of bio-preservatives and the exploration of combined preservation methods.

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References (67)

References

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