天然抗菌物质在果蔬防腐保鲜中的应用  

Application of Natural Antimicrobial Substances in Fruit and Vegetable Preservation

作　　者：黄玲玲[1,2] 陈蕾蕾[1] 裘纪莹 陈相艳[1] 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]山东师范大学生命科学学院,山东济南250014

出　　处：《安徽农业科学》2013年第31期12439-12441,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金青年科学基金项目(31100039);山东省优秀中青年科学家科研奖励基金项目(BS2013SW039);山东省农业重大应用技术创新课题(鲁财农指[2012]79号)

摘　　要：近年来,人们对果蔬生物防腐保鲜研究越来越重视,天然抗菌物质逐渐成为了各个领域研究的热点。天然抗菌物质安全无毒、抗菌效果比较强,在防腐保鲜方面逐渐被市场应用和认可。描述了部分天然抗菌物质的来源、分类以及作用机制、应用前景等,以期加强人们对天然抗菌物质防腐保鲜作用的了解,加速其在果蔬防腐保鲜中的应用。In recent years, as people＇s biological preservation of fruits and vegetables are more prominent, natural antibacterial substances gradually become a hot research in various fields. As a safe non-toxic, relatively strong antibacterial effect of natural preservatives in fresh fruits and vegetables, the increasing attention has been paid. The sources of natural anti-bacterial, classification and mechanism of action, ap- plication prospects were described, so as to strengthen people＇ s understanding to natural antimicrobial substances and speed its application in fruit and vegetable preservation.

关 键 词：果蔬生物保鲜 天然防腐剂 作用机制 应用前景 

分 类 号：S509.9[农业科学—作物学]