Use of carbon dots (CDs) combined with radio frequency (RF) was applied to pasteurize and reduce the microorganism population in order to improve the quality of boiled gansi dish. CDs were prepared from banana using hydrothermal method, and characterized by using TEM, XRD and FTIR. The minimal inhibitory concentration (MIC) test showed CDs can efficiently inactivate Escherichia coli (E. coli), Staphylococcus aureus (S. aureus) and Bacillus subtilis (B. subtilis). This study also evaluated the effectiveness of five treatments, including CDs alone, CDs combined RF (CDRF) heating for different time (8 min, 12 min, and 16 min), and high pressure steam (HPS) sterilization of boiled gansi dish inoculated with B. subtilis. After CDRF treated for 8 min, 12 min, and 16 min, the center temperature of samples reached to 78.92, 87.77 and 93.82 °C, and the colony forming units (CFU) of B. subtilis reduced by 2.13, 3.62, and 4.63 log, respectively. Samples with CDRF12 treatment, exhibited better product quality as evidenced by reduced loss of texture, flavor, and sensory as compared with HPS sample. The results indicated that CDRF treatment has a great potential to produce packaged boiled gansi dish with high product quality.

碳点（CDs）与射频（RF）结合使用可对巴氏灭菌法进行杀菌并减少微生物种群，以提高煮沸的甘西菜的质量。使用水热法从香蕉中制备CD，并通过TEM，XRD和FTIR对其进行表征。最小抑菌浓度（MIC）测试表明CD可以有效地灭活大肠杆菌（E. coli），金黄色葡萄球菌（S. aureus）和枯草芽孢杆菌（B.subtilis））。这项研究还评估了五种治疗方法的有效性，包括单独的CD，CD在不同时间（8分钟，12分钟和16分钟）结合RF（CDRF）加热以及对接种了CD的煮过的甘西菜进行高压蒸汽（HPS）灭菌枯草杆菌。CDRF处理8分钟，12分钟和16分钟后，样品的中心温度分别达到78.92、87.77和93.82°C，枯草芽孢杆菌的菌落形成单位（CFU）降低了2.13、3.62和4.63 log ， 分别。与HPS样品相比，经CDRF12处理的样品表现出更好的产品质量，这可通过减少质地，风味和感官损失来证明。结果表明，CDRF处理具有生产具有高产品质量的包装好的水煮甘西菜的巨大潜力。