The present invention relates to a method for improving the
shelf life quality of fresh-
cut vegetables based on green cold sterilization and a product thereof, belonging to the technical field of antibacterial preservation of fresh
fruits and vegetables. The method comprises placing fresh-
cut vegetables in a solution containing slightly acidic electrolyzed water (SAEW),
nisin,
zinc gluconate /
ferrous gluconate (C 12 H 22 O 14 Zn / C 12 H 22 FeO 14 ) and micro-nano
ultrasonic technology for treatment, combined with
dehydration, packaging and
refrigeration steps, effectively delaying the
browning of fresh-
cut vegetables and inhibiting the growth of microorganisms, significantly improving the
shelf life quality. Preferably, the effective
chlorine content of SAEW is 50mg / L, the
mass concentration of
nisin is 300mg / L, the micro-nano ultrasonic treatment frequency is 20‑40kHz, the
power density is 100‑300W / L, and the
treatment time is 5min. The experimental results show that when the method is stored at 10±1°C for the 8th day, the
browning index and the total number of microbial colonies of fresh-cut vegetables are significantly reduced, and a
high color,
chlorophyll content and
taste quality are maintained, while the growth of
Acidovorax and Plectosphaerella is inhibited. The present invention has broad application prospects in the field of fresh-cut vegetable preservation, especially in extending the
shelf life, improving quality and reducing
energy consumption. Excellent effects are shown.