短波紫外线照射在果蔬和食用菌保鲜中的应用研究

Review of application of ultraviolet-C on fresh-keeping of fruit, vegetable and mushroom

摘要: 短波紫外线（UV-C）是指波长在200²80nm的紫外线,它能通过杀灭表面微生物、刺激产生非生物胁迫效应等作用改善食品的保鲜品质,而且UV-C处理具有操作简单,投资小,无化学试剂残留等优点,因而成为近年来保鲜领域的研究热点。本文综述了UV-C照射在果蔬和食用菌贮藏保鲜中的研究进展。

Abstract: UV-C is the ultraviolet of wavelength 200²80nm. UV-C can kill surface microbiology and stimulate abiotic hormesis to improve fresh-keeping quality of food. Furthermore, UV-C has the advantages of simple operation, small cost and free of chemical residue, so it becomes a current research focus of preservation field.The research of UV-C irradiation on fresh-keeping of fruit, vegetable and mushroom were summarized.