果蔬天然保鲜剂研究现状及进展  

Research progress in natural preservative of fruits and vegetable

作　　者：周汉军[1] 龚吉军[1,2,3] 王挥[4] 杨涛[1,2] 唐静[1] 黄卫文[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]稻谷及副产物深加工国家工程实验室,湖南长沙410004 [3]经济林培育与保护省部共建教育部重点实验室,湖南长沙410004 [4]中南林业科技大学材料科学与工程学院,湖南长沙410004

出　　处：《食品工业科技》2014年第22期376-382,共7页Science and Technology of Food Industry

基　　金：国家林业948项目(2014-4-39)

摘　　要：果蔬采后具易腐性,而目前通用的化学保鲜剂均具一定毒性,故天然无毒保鲜剂是未来的发展方向。详述了动物、植物及微生物三种不同来源天然果蔬保鲜剂的国内外研究现状,总结了果蔬天然保鲜剂研究与开发中存在的问题,并对其应用前景进行了展望。As it is known to all,post-harvest fruits and vegetable would be rotten easily and common chemical preservatives used currently are toxic to some extent. Therefore,natural and non-toxic preservatives for fruits and vegetable were promising in the near future. Research progress of natural preservatives of fruits and vegetable at home and abroad were summarized,and the sources of preservatives covered from animals,plants to microbes. At the same time,main problems in the course of research and development of natural preservative for fruits and vegetable were presented. Furthermore,its prospects of application were also put forward.

关 键 词：果蔬 天然保鲜剂 研究 现状 进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]