Method for cleaning and preserving fruits and vegetables with ultrasonic-assisted plasma activated water

Abstract

The invention belongs to the technical field of cleaning and preservation of fruits and vegetables, and relates to a method for cleaning and preserving the fruits and vegetables with ultrasonic-assisted plasma activated water. The method comprises the steps of S1, putting a sterile saline solution in a position below an atmospheric radio-frequency discharge plasma nozzle; S2, starting a high-pressure radio-frequency generator, introducing an air source into the atmospheric radio-frequency discharge plasma nozzle through a steel bottle, and performing treatment on the sterile saline solution byplasma generated by a central electrode to obtain the plasma activated water; S3, sorting, classifying and precooling freshly picked fruits and vegetables, and then, putting the sorted, classified and precooled fruits and vegetables in the plasma activated water, obtained in the step S2, according to a certain proportion for ultrasonic cleaning and sterilization; and S4, performing packaging andstorage after the cleaned and sterilized fruits and vegetables are air-dried. The method can overcome the defects of a preservation technology of single plasma activated water, effectively exerts theadvantages of the preservation technology, effectively degrades pesticide residue and dirt on the surfaces of the fruits and vegetables while increasing the sterilization preservation efficiency, andgreatly prolongs the preservation and storage period and enhances the edible safety of the fruits and vegetables.

Description

technical field [0001] The invention belongs to the technical field of cleaning and fresh-keeping of fruits and vegetables, and relates to a method for cleaning and keeping fresh of fruits and vegetables based on ultrasonic-assisted plasma activated water. Background technique [0002] Fruits and vegetables are loved by consumers because of their rich vitamins and minerals. However, some dirt and pesticide residues inevitably exist on the surface of fruits and vegetables, which seriously affects the food safety and sensory quality of consumers. Microorganisms remaining on the surface of fruits and vegetables are the chief culprit of rapid spoilage of fruits and vegetables, and these problems seriously affect the quality and safety of fruits and vegetables. In my country, 80 million tons of rotten fruits and vegetables are produced every year, causing huge economic losses. Therefore it is necessary to seek effective fruit and vegetable fresh-keeping technology. [0003] At...

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Problems solved by technology

However, the effect of direct plasma treatment of fruits and vegetables for sterilization and freshness is undoubted, but the effect of plasma-mediated activated water on the surf

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