鲜切果蔬病原微生物侵染及其生物控制的研究进展  

Research progress in biological control and microbial pathogens infection of fresh-cut fruits and vegetables

作　　者：刘程惠[1] 胡文忠[1] 何煜波[1] 王雅楠[2] 陈晨[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]中科院大连化学物理研究所,辽宁大连116023

出　　处：《食品工业科技》2012年第18期362-366,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD38B05);国家自然科学基金资助项目(31172009;30972038)

摘　　要：病原微生物的侵染不但影响鲜切果蔬的质量安全,还会危害人类健康。本文概述了新型鲜活农产品-鲜切果蔬病原微生物的种类、污染源、感染率、生长特点及影响因素等研究进展,并介绍了这些病原微生物的生物控制的研究概况。Microbial pathogens infections does not only influence the safety of fresh-cut fruits and vegetables,but also damage human being＇s health.In this paper,the research progress of species,sources,incidence,growth characteristics and influence factors of microbial pathogens on fresh produce-fresh-cut fruits and vegetables were reviewed,in addition,the research of biological control measures on microbial pathogens were introduced.

关 键 词：鲜活农产品 鲜切果蔬 病原微生物 侵染 防治 

分 类 号：TS201.6[轻工技术与工程—食品科学]