果蔬微生物保鲜技术的研究进展  

Application of Microbial Preservation Technology in Fruit and Vegetable Preservation

作　　者：黄应维[1] 徐匆 马锞 张长勇[1] 庞旭[1] 罗诗[2] 胡文锋[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]东莞市农业科学研究中心,广东东莞523079

出　　处：《现代食品科技》2013年第6期1455-1458,共4页Modern Food Science and Technology

基　　金：东莞市高等院校科研机构科技计划项目(2011108101008)

摘　　要：果蔬保鲜技术的发展,具有显著的经济和社会效益。然而随着人们对食品安全的普遍关注,果蔬保鲜产业也有了天然、安全和营养的新要求。微生物保鲜是一种安全、无毒、有效的生物保鲜技术,应用前景广阔。采用拮抗菌制剂对果蔬进行保鲜可以减少化学合成杀菌剂对人类健康的不良影响,并有效防止植物病原菌的抗药性。综述了用于果蔬保鲜的微生物种类、保鲜机理及处理方法,对果蔬微生物保鲜研究作了简单概述,对目前存在的问题和发展趋势进行了分析,以期为安全有效的果蔬微生物保鲜剂的开发提供参考。Development of postharvest technology of fruits and vegetables had significant economic and social benefits.However,with the widely attention to the food safety,new requirements for fruits and vegetables were put forward to fresh-keeping industry,which was natural,safety and nutritive.Microbial preservation is a kind of safe,nontoxic and effective bio-preservation technology,having wide application prospect.The application of antagonist preparation in the storage of fresh fruits and vegetables can control postharvest decay,reduce the adverse effect of chemical fungicides to people,and can prevent the resistance of fungi to fungicide.This article reviewed the progression in microbial preservation with the emphasis on the variety;operation way and action mechanism of the microorganism used in bio-preservation technology and analyzed the present situation and future development,which is expected to provide a theoretical reference for the development of biological preservatives for fruits and vegetable.

关 键 词：果蔬 采后保鲜 微生物保鲜 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]