Low temperature plasma activated water combined with dbd cold sterilization technology for fresh-cut fruits and vegetables

Abstract

The invention discloses a fresh-cut fresh-cut fruit and vegetable low-temperature plasma activated water (PAW) combined with DBD cold sterilization and fresh-keeping technology: fresh-cut fruits and vegetables are soaked in PAW for 3-8 minutes, and then packed and then heated at a working frequency of 60-150 Hz and a voltage of 30-30 Hz. DBD low-temperature plasma cold sterilization was carried out under the condition of 80kV high-voltage electric field; in order to adapt to different fruit and vegetable varieties and improve the effect of cold sterilization and preservation, salicylic acid was used to regulate the pH of PAW to 1.6-4. The total number of colonies decreased from 4.42 to 1.1log cfu / g, and after storage at 4°C for 10 days, it was only 2.19log cfu / g, and E. coli was 0. It can effectively maintain the fresh sensory quality of lettuce; at the same time, it can effectively degrade the residues in fruits and vegetables The degradation rate of pesticides and organic phosphorus pesticides in lettuce reaches 63%. Fresh-cut pineapples were cold-sterilized and stored at 4°C for 8 days, and the Staphylococcus aureus on the surface was 0. The invention can not only effectively control the pathogenic microorganisms on the surface of fresh-cut fruits and vegetables, reduce the pesticide residue on the surface, but also have no temperature rise in the sterilization process, effectively improve their safety and fresh sensory quality, and prolong their fresh shelf life.

Description

technical field [0001] The invention relates to the technical field of food sterilization, in particular to a technology and method for fresh-cut fruits and vegetables with low-temperature plasma activated water and DBD cold sterilization. Background technique [0002] Fresh fruits and vegetables are the mainstream food consumed by people. With the improvement of people's living standards and the accelerated pace of life, the demand for fresh-cut fruits and vegetables and fresh-keeping packaging products is increasing. With the rapid development of the modern cold chain logistics industry of the central kitchen, Fresh-cut fruit and vegetable fresh-keeping packaging products that are directly imported are also developing rapidly, but fresh-cut fruits and vegetables are more likely to deteriorate, and their safety, nutrition and freshness quality have attracted more and more attention. Due to the mechanical damage of fruits and vegetables due to cutting, a series of physiologi...

AI Technical Summary

Problems solved by technology

[0003] At present, the most commonly used sterilization and fresh-keeping methods for fresh-cut fruits and vegetables are chemical sterilization + modified atmosphere preservation and cold chain logistics; these technologies have certain limitations in practical application, especially chemical sterilization and fresh-keeping. Sodium hypochlorite and sorbic acid are currently used. Chemical sterilization treatment has limited sterilization and fresh-keeping effect, high treatment cost, and the inevitable chemical residue has become a widely concerned issue for consumers; despite the complete cold chain logistics storage, fresh-cut fruits and vegetables spoilage caused by microbial reproduction , food safety incidents caused by short shelf life and anaerobic conditions are on the verge of occurrence

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