天然保鲜剂在采后浆果保鲜中应用的研究进展  

Research progress of natural preservatives on postharvest berry preservation

作　　者：高凯丽 胡文忠 刘程惠[1,2] 赵蕾 陈晨[1,2] 姜爱丽 

机构地区：[1]大连民族大学生命科学学院,辽宁大连116600 [2]生物技术与资源利用教育部重点实验室,辽宁大连116600

出　　处：《食品工业科技》2017年第24期320-324,共5页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2016YFD0400903);国家自然科学基金(31471923;31172009);国家"十二五"科技支撑计划项目(2012BAD38B05)

摘　　要：浆果由于其柔软多汁,采后贮藏保鲜一直是制约其货架期和流通品质的技术瓶颈,尤其是浆果易受病原微生物侵染引起腐烂变质,产品损失严重。本文就近年来有关天然保鲜剂的防腐保鲜,尤其是在采后浆果保鲜中的应用进行综述,主要通过对动物源、植物源及微生物源天然保鲜剂的研究进展、防腐保鲜机理与应用实例予以论述,旨在为天然保鲜剂在采后浆果保鲜中的应用研究与发展方向提供理论参考。Postharvest storage has been the technological bottleneck of the shelf life and quality of logistics process due to its soft and juicy of berry, in particular, the decay caused by pathogenic microorganisms often result in a huge amount of product losses.In this paper, natural preservative, especially used in postharvest berry storage were reviewed in recent years, and the research progress in animal source ,botanical and microbial natural preservative was mainly discussed.Besides ,the anticorrosion mechanism of natural preservative as well as application examples were discussed, in order to provide scientific information and reference for the related research of the natural preservative and its future development.

关 键 词：浆果 天然保鲜剂 贮藏保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]