低温等离子体在果蔬保鲜中的应用研究进展

Research progress on application of low temperature plasma in fruit and vegetable preservation

中文关键词:  低温等离子体  果蔬  保鲜  研究进展

英文关键词:low temperature plasma  fruit and vegetable  preservation

中文摘要:

      低温等离子体作为一种新兴非热加工技术, 在果蔬保鲜领域展现出巨大的应用潜力。研究表明, 该技术能够有效调节果蔬的生理活动, 维持其营养价值和感官品质; 通过直接或间接抑制微生物生长, 显著降低腐烂率; 同时, 还能有效减少农药残留和有害物质, 提升果蔬安全性, 从而延长其保鲜期。本文系统回顾了低温等离子体在各类果蔬保鲜中的应用研究进展, 深入探讨了等离子体处理对果蔬贮藏品质、代谢平衡及安全控制的影响机制, 并针对现有研究中的不足之处, 提出了未来研究方向, 旨在推动低温等离子体技术在果蔬保鲜领域的安全、高效应用。

英文摘要:

      Low temperature plasma, as an emerging non-thermal processing technology, has demonstrated tremendous potential in fruit and vegetable preservation. Studies have shown that this technology can effectively regulate the physiological activities of fruits and vegetables, maintain their nutritional value and sensory qualities; significantly reduce decay rates through direct or indirect inhibition of microbial growth; and effectively reduce pesticide residues and harmful substances, thereby enhancing food safety and significantly extending shelf life. This paper systematically reviewed the research progress of cold plasma applications in various fruits and vegetables preservation, thoroughly discussed the mechanisms of plasma treatment on storage quality, metabolic balance, and safety control of fruits and vegetables, and addressed the limitations in current research while proposing future research directions. The aim is to promote the safe and efficient application of cold plasma technology in fruit and vegetable preservation.