Fresh-cut fruit and vegetable preservation method combining lactic acid bacterium fermentation technique and combined oxidation cold sterilization technique

Abstract

The invention discloses a fresh-cut fruit and vegetable preservation method combining a lactic acid bacterium fermentation technique and a combined oxidation cold sterilization technique. For pretreated fruits and vegetables, the lactic acid bacterium fermentation treatment technique, an ozone and hydrogen peroxide combined oxidation cold sterilization technique, an ultrasonic cleaning technique,an ultraviolet light radiation sterilization technique and the like are integrally applied to damage or inhibit biological activity of the fruits and vegetables, kill harmful microorganisms infectingthe fruits and vegetables and degrade pesticide residue. Aiming at physiological characteristics of the varieties of the fruits and vegetables, corresponding manners of packaging are adopted to achieve the object of fruit and vegetable preservation.

Description

technical field [0001] The invention relates to a fresh-keeping method for fresh-cut fruits and vegetables. Background technique [0002] Fresh-cut fruits and vegetables refer to the convenient fruit and vegetable products made of fresh fruit and vegetable raw materials after cleaning, peeling (shell), cutting, trimming and other processing pretreatment processes. It is an emerging fruit and vegetable processing method with freshness and nutrition. , convenience and other characteristics, welcomed by consumers, the market has a bright future. Compared with fresh fruit and vegetable raw materials, the tissue structure of fresh-cut fruits and vegetables has been destroyed, which further creates conditions for microbial infection and reproduction, making it more difficult to keep fresh. Fresh-cut fruits and vegetables are still living organisms, and a series of physiological and biological processes are still going on in their tissues. The biochemical changes are more severe t...

AI Technical Summary

Problems solved by technology

Moreover, some existing methods for keeping fresh fruits and vegetables are aimed at one or several kinds of fruits and vegetables, and may not be applicable to other fruits and vegetables, especially for many fresh-cut fruits and vegetables, the fresh-keeping effect is not ideal or not applicable