微生物对果蔬保鲜的作用机理研究
Research Progress on the Effects of Microorganisms on Fruit and Vegetable Fresh-keeping
谢细嘉 1沈振 1马成莹 1秦晓慧 1王雪山 1孙中贯1
作者信息
- 1. 山东省石榴精深加工工程技术研究中心,山东省石榴资源综合开发工程实验室,枣庄学院食品科学与制药工程学院,山东枣庄 277160
- 折叠
摘要
贮藏损失是制约果蔬产业发展的首要难题,以微生物为主体的生物保鲜技术作为一种安全无毒、环境友好、极具潜力的果蔬保鲜方法逐渐成为国内外研究热点.本文从微生物的抗氧化作用、抑菌作用、抑制酶活性、抗植物激素等方面分析了其在果蔬保鲜领域的应用潜力,讨论了存在的问题及发展前景,以期为微生物技术在果蔬保鲜领域的推广应用提供参考.
Abstract
The storage loss of fruit and vegetable is the primary challenge that restricts the development of the industry.Microbial based biological preservation technology,as a safe,non-toxic,environmentally friendly,and highly promising means of preserving fruits and vegetables,has gradually become a research hot spot both domestically and internationally.This article analyzed the potential application of microorganisms in fruit and vegetable preservation from antioxidant,antibacterial,enzyme inhibition,and plant hormone resistance.The existing problems and development prospects were discussed,in order to provide reference for the application of microorganisms in the field of fruit and vegetable preservation.
关键词
果蔬/保鲜/微生物/抗氧化/抑菌/酶活/植物激素Key words
Fruit and vegetable/fresh-keeping/microorganisms/antioxidant/bacteriostasis/enzyme activity/plant hormone引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据