果蔬微生物保鲜技术的研究进展  

Research Progress of Microbial Preservation Technology on Fruits and Vegetables

作　　者：李静[1] 刘丽娜[1] 王安建[1] 李顺峰[1] 田广瑞[1] 魏书信[1] 

机构地区：[1]河南省农科院农副产品加工研究所,河南郑州450002

出　　处：《食品与生物技术学报》2014年第4期337-343,共7页Journal of Food Science and Biotechnology

基　　金：河南省重点科技攻关项目(102102110015)

摘　　要：微生物保鲜技术是一种安全、无毒、无污染的保鲜技术,已成为国内外果蔬贮藏保鲜的研究热点。作者综述了微生物保鲜技术在果蔬保鲜中的应用及其保鲜机理,并探讨了其存在的问题和应用前景。Microbial preservation technology has characters of safety,innocuity and non-pollution, which has been the research focus center of fruits and vegetables preservation field. This article summarizes the application and mechanism of microbial preservation technology on preservation fruits and vegetables, the problem in application and future development are also reported.

关 键 词：微生物 保鲜 果蔬 机理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]