微生物技术在果蔬保鲜中的运用分析  

Application and Analysis of Microbial Technology in Fruit and Vegetable Preservation

作　　者：彭东海[1] 何彬 PENG Donghai;HE Bin(School of Agriculture Engineering,Guangxi Vocational&Technical College,Nanning 530226,China)

机构地区：[1]广西职业技术学院农业工程学院,广西南宁530226

出　　处：《工业微生物》2023年第2期52-54,共3页Industrial Microbiology

基　　金：教育部中国特色高水平高职学校和专业建设计划“茶树栽培与茶叶加工专业群建设项目”(教职成函[2019]14号);广西职业技术学院现代学徒制建设专项(桂职院[2021]111号)。

摘　　要：随着社会经济的持续发展和生活水平的不断提升,人们对于健康饮食提出了更高的要求。在日常生活中,绝大多数消费者都倾向于购买高品质的瓜果蔬菜;而市场商家要想延长果蔬产品的保鲜期,避免其出现变质、腐烂等情况,就必须充分发挥现代微生物技术的作用。微生物技术作为一项新型果蔬保鲜技术,最大的应用优势在于其无毒无害,能够切实保障消费者的健康安全。文章将进一步对微生物技术在果蔬保鲜中的运用展开分析与探讨,旨在为新型果蔬保鲜技术的科学推广和应用提供参考意见。With the continuous growth of social economy and the continuous improvement of people's living standards,people have put forward higher requirements for healthy eating and living.In the daily diet consumption,the vast majority of consumers will tend to buy high-quality fruits and vegetables.In order to prolong the fresh-keeping period of fruit and vegetable products and avoid their decay and damage,market merchants must give full play to the value of modern microbial technology.As a new fruit and vegetable fresh-keeping technology,its biggest application advantage is that it is non-toxic and harmless,and can effectively ensure the safe and healthy diet of consumers.This paper will further analyze and discuss the application of microbial technology in fruit and vegetable preservation,aiming to provide reference for the scientific promotion and application of new fruit and vegetable preservation technology.

关 键 词：微生物技术 果蔬保鲜 实践运用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]