食品工业科技2018，Vol.39Issue(6)：308-316,9.DOI:10.13386/j.issn1002-0306.2018.06.057
生物保鲜剂在果蔬保鲜中的应用研究进展
Research progress of application of biological preservative in the preservation of fruits and vegetables
摘要
Abstract
Biological preservative has the characteristics of natural, non-toxic and so on,and was more and more favored by people,it has a broad application prospect in the preservation of fruits and vegetables.The definition and mechanism of the biological preservative were summarized firstly,and then elaborated the study status of the biological preservative applicable to fruits and vegetables in the world from four aspects:plant,animal,microbiological and enzyme,the problems existing were also analyzed during the development of the fruit and vegetable preservation,and finally the application prospect was made in order to provide reference for the in-depth study of the application of the biological preservative agent in the preservation of the fruits and vegetables.关键词
生物保鲜剂/果蔬/保鲜剂种类Key words
biological preservative/fruits and vegetables/preservative species分类
轻工纺织引用本文复制引用
张茜,李洋,王磊明,冯刚,李田田..生物保鲜剂在果蔬保鲜中的应用研究进展[J].食品工业科技,2018,39(6):308-316,9.基金项目
中央高校基本科研业务费专项资金资助项目(2572017CB05) （2572017CB05）
黑龙江省科学基金项目(QC2017080). （QC2017080）
