中国果菜2024，Vol.44Issue(7)：1-6,6.DOI:10.19590/j.cnki.1008-1038.2024.07.001
微生物对果蔬保鲜的作用机理研究
Research Progress on the Effects of Microorganisms on Fruit and Vegetable Fresh-keeping
摘要
Abstract
The storage loss of fruit and vegetable is the primary challenge that restricts the development of the industry.Microbial based biological preservation technology,as a safe,non-toxic,environmentally friendly,and highly promising means of preserving fruits and vegetables,has gradually become a research hot spot both domestically and internationally.This article analyzed the potential application of microorganisms in fruit and vegetable preservation from antioxidant,antibacterial,enzyme inhibition,and plant hormone resistance.The existing problems and development prospects were discussed,in order to provide reference for the application of microorganisms in the field of fruit and vegetable preservation.关键词
果蔬/保鲜/微生物/抗氧化/抑菌/酶活/植物激素Key words
Fruit and vegetable/fresh-keeping/microorganisms/antioxidant/bacteriostasis/enzyme activity/plant hormone分类
轻工纺织引用本文复制引用
谢细嘉,沈振,马成莹,秦晓慧,王雪山,孙中贯..微生物对果蔬保鲜的作用机理研究[J].中国果菜,2024,44(7):1-6,6.基金项目
国家自然科学基金青年科学基金项目(32202418) （32202418）
山东省自然科学基金(ZR2020QC229) （ZR2020QC229）
