Abstract:Fruits and vegetables were rich in functional components, which had antioxidant, antitumor, neuroprotective, anti-inflammatory and other effects. But during processing, traditional thermal processing can easily damage the functional components in them. In recent years, non-thermal processing technology, which was a new processing method for fruits and vegetables, had gradually widespread attracted attention because of its advantages, such as low-temperature sterilization, enzyme inactivation, and maintaining the original nutrition and functional components. This article sorted out the common functional components (polyphenols, carotenoids, vitamin C, dietary fiber) in fruits and vegetables, and included their structures and effects. This paper reviewed effects of non-thermal processing technology (high pressure, ultrasound, cold plasma, pulse electric field) on the functional components in fruits and vegetables, and explored the mechanism its action on the functional components, and proposed the problems existing in the application of non-thermal technology in the field of fruits and vegetables and the research directions in this field, in order to provide theoretical basis for the deep processing and preservation technology of the fruit and vegetable industry.
