微生物在果蔬防腐保鲜上的应用研究进展

由于果蔬采后保鲜、运输贮藏等原因,每年损耗率大,造成严重的经济损失。因此,有效延长果蔬采后的贮藏保鲜期,减少果蔬腐烂现象的发生,提高经济效益。化学保鲜剂虽然对果蔬保鲜效果好,对人体和环境都会造成危害。而微生物果蔬保鲜技术是一种安全、无毒、无污染的保鲜技术,已成为研究热点,可替代化学保鲜剂。对微生物在果蔬防腐保鲜上的应用研究进展和微生物抑菌机制进行了综述,以期为微生物在果蔬防腐保鲜上的应用提供参考。

Research Progress of Application of Microorganism in the Preservation of Fruits and Vegetables

Due to post-harvest preservation,transportation and storage of fruits and vegetables,the annual loss rate is large,causing serious economic losses.Therefore,it can effectively extend the storage and fresh-keeping period of fruits and vegetables after harvest,reduce the occurrence of rot phenomenon of fruits and vegetables,and have important economic benefits.Although chemical preservatives are effective in keeping fruits and vegetables fresh,they can cause harm to the human body and the environment.The microbial fruit and vegetable preservation technology is a safe,non-toxic and pollution-free preservation technology,which has become a research hotspot and can replace chemical preservatives.This article summarized the application research progress of microorganisms in the preservation of fruits and vegetables and their antibacterial mechanisms,in order to provide references for the application of microorganisms in preservation of fruits and vegetables.