拮抗微生物在水果保鲜上的应用研究  

Research on the Application of Antagonistic Microorganisms in Preservation of Fruits

作　　者：陈心怡 周炜凯 刘萍茹 杨春敏 CHEN Xinyi;ZHOU Weikai;LIU Pingru;YANG Chunmin(Guangzhou College of Technology and Business,Guangzhou 510850,China)

机构地区：[1]广州工商学院,广东广州510850

出　　处：《现代食品》2020年第22期143-144,157,共3页Modern Food

摘　　要：长期以来如何有效延长采后水果的贮藏时间,最大程度减少水果腐烂率都是水果产业面临的挑战。目前水果保鲜方法多为化学和物理方法,微生物保鲜剂近年才逐步推广并应用,本文综述了拮抗微生物的作用机理及其在水果保鲜中的应用,并对未来的发展提出建议及展望。For a long time,how to effectively extend the storage time of post-harvested fruits and minimize the rate of fruit decay is a challenge for the fruit industry.At present,most of the methods used in fruit preservation are chemical and physical methods,microbial preservatives have been gradually popularized and applied in recent years.This paper summarizes the mechanism of antagonistic action,as well as the application of fruit preservation,and the future development of recommendations and prospects.

关 键 词：拮抗微生物 水果保鲜 拮抗机理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]