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臭氧氧化技术的进步:收获后果保存的机制,应用和挑战

Tong Li¹, Pufan Zheng¹, Xiaoxue Li¹

¹Institute of Agricultural Products Preservation and Processing Technology (National Engineering and Technology Research Center for Preservation of Agricultural Products), Tianjin Academy of Agricultural Sciences, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, State Key Laboratory of Vegetable Biobreeding, Tianjin, China.

Comprehensive reviews in food science and food safety

|February 23, 2026

概括

臭氧处理有效地保持新鲜水果的质量,并通过控制腐烂微生物和病原体延长保质期. 这种非热杀菌技术为收获后的产品提供了一种安全的方法.

科学领域:

食品科学食品科学食品科学
农业工程农业工程
生物化学生物化学

背景情况:

新鲜水果对健康至关重要,但在收获后处理过程中容易损失质量,造成严重的经济损失.
臭氧 (O3) 是一种强大的氧化剂,在食品加工中被认为是一种非热杀菌方法.
有效的收获后策略对于保持水果质量和减少经济损失至关重要.

研究的目的:

审查臭氧处理对收获后水果质量的最新应用和影响.
要总结臭氧维持水果质量的生物化学机制.
探索臭氧应用系统和新鲜农产品物流方面的进展.

主要方法:

关于收获后果管理中臭氧处理的最新研究的文献综述.
对臭氧对腐烂微生物和食品传播病原体的影响的分析.
检查臭氧对水果抗氧化系统和代谢途径的生化作用.
臭氧应用工程解决方案的概述 (气态,水态,O3-MNBs,臭氧冰).

主要成果:

臭氧处理有效地减少水果上的腐烂微生物和食源性病原体.
生物化学机制包括对抗氧化剂系统和二次代谢途径的调节.
诸如气体臭氧,水性臭氧和臭氧微纳米泡 (O3-MNBs) 等各种应用系统显示出有前途.
臭氧技术有助于保持水果质量和延长保质期.

结论:

臭氧技术提供了一种有效和安全的方法,可以保护收获后的水果质量并延长保质期.
需要进一步的研究来优化O3-MNB系统,评估混合工艺,标准化臭氧剂量,并开发监测工具.

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