Review Article Open Access

Research Progress on Non-Thermophysical Fresh Keeping Technology of Fruits and Vegetables Based on Nutrition and Safety

Shuai Han1, Hongfang Cai2, Youzhi Wu1, Haitao Yu3 and Haihua Cong1
  • 1 College of Food and Drug, Shanghai Zhongqiao Vocational and Technical University, China
  • 2 College of Biology and Food Engineering, Changshu Institute of Technology, China
  • 3 College of Food Science and Technology, Nanjing Agricultural University, China

Abstract

With the rapid development of the economy and the improvement of living standards, people not only have an increasing demand for fresh fruits and vegetables but also have become increasingly strict on the nutrition, safety, and quality of fruits and vegetables. However, the characteristics of high nutrition and high moisture make them easily susceptible to microbial infection, which can seriously reduce their nutritional value and economic value and even cause food safety problems. Therefore, from the perspective of nutrition and safety, this study examines the application and research of non-thermal physical preservation technologies, such as packaging, irradiation, and cold plasma, in the postharvest storage of fruits and vegetables, and forecasts the research and development trends of fruit preservation technology.

American Journal of Biochemistry and Biotechnology
Volume 19 No. 1, 2023, 55-64

DOI: https://doi.org/10.3844/ajbbsp.2023.55.64

Submitted On: 5 September 2022 Published On: 16 February 2023

How to Cite: Han, S., Cai, H., Wu, Y., Yu, H. & Cong, H. (2023). Research Progress on Non-Thermophysical Fresh Keeping Technology of Fruits and Vegetables Based on Nutrition and Safety. American Journal of Biochemistry and Biotechnology, 19(1), 55-64. https://doi.org/10.3844/ajbbsp.2023.55.64

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Keywords

  • Postharvest Preservation
  • Nutritional Value
  • Packaging
  • Irradiation
  • Cold Plasma