Research Progress of Micro-nano-bubble Technology and Its Application in Fruits and Vegetables after Harvest
WANG Xue-qing1，2，ZUO Jin-hua1，YAN Zhi-cheng1，SHI Jun-yan1，WANG Qing1*，GUAN Wen-qiang2*
1Beijing Vegetable Research Center，Beijing Academy of Agriculture and Forestry Sciences，Key Laboratory of Vegetable Postharvest Treatment，Ministry of Agriculture and Rural Affairs，Beijing Key Laboratory of Fruits and Vegetables Storage and Processing，Key Laboratory of Biology and Genetic Improvement of Horticultural Crops（North China），Ministry of Agriculture and Rural Affairs，Key Laboratory of Urban Agriculture（North），Ministry of Agriculture and Rural Affairs，Beijing 100097，China；2School of Biotechnology and Food Science，Tianjin University of Commerce，Tianjin 300134，China
Abstract：Micro-nano-bubble（MNBs）technology has the characteristics of large specific surface area，strong gas solubility and Zeta potential on the surface，etc．It has greater research significance and application prospect in areas of environmental treatment，cleaning，biomedicine and agriculture，etc．Combined with ozone（O3），carbon dioxide（CO2），1-methylcyclopropene（1-MCP），etc. gases，micronano-bubble technology can be used for postharvest fruits and vegetables nonchemical washing and retaining freshness，using ozone micro-nano-bubbles，carbon dioxide micro-nano-bubbles treatments to reduce harmful microorganism quantity and achieve the aim of retaining freshness．1-MCP micro-nano-bubbles can prolong the shelf life of fruits and vegetables by inhibiting ethylene generation．This paper reviewed the research progress made in micro-nano-bubbles technology and its application in fruits and vegetables postharvest cleaning．It also provided theoretical basis for the postharvest use of fruits and vegetables．
王雪青，左进华，闫志成，史君彦，王清，关文强. 微纳米气泡技术的研究进展及其在果蔬采后的应用[J]. 中国蔬菜, 2020, 1(9): 19-24.
WANG Xue-qing，ZUO Jin-hua，YAN Zhi-cheng，SHI Jun-yan，WANG Qing，GUAN Wen-qiang. Research Progress of Micro-nano-bubble Technology and Its Application in Fruits and Vegetables after Harvest. China Vegetables, 2020, 1(9): 19-24.
