海南师范大学学报（自然科学版）2024，Vol.37Issue(4)：457-463,7.DOI:10.12051/j.issn.1674-4942.2024.04.008
果蔬劣变机制及精油在其保鲜领域的应用
Mechanism of Fruit and Vegetable Deterioration and the Application of Essential Oil in Its Preservation Field
摘要
Abstract
Fresh fruits and vegetables are susceptible to microbial infection,mechanical damage and other spoilage during storage and transportation.Post-harvest preservation has become a technical bottleneck in the development of the fruit and vegetable industry.Because the traditional preservation method is too simple,the effect is not good,and it is urgent to seek a kind of safety,green and efficient preservation method.In recent years,essential oils have been widely used in the field of food packaging and preservation due to their broad-spectrum antibacterial and antioxidant activities.In this paper,the dete-rioration mechanism of fruits and vegetables were reviewed,and the research status of the methods of essential oil fumiga-tion,impregnation,essential oil-gas combination,essential oil microcapsule,essential oil composite coating,essential oil preservation paper,essential oil nanoemulsion on fresh fruits and vegetables were summarized,to provide a reference for the industrial application of essential oil in the field of fruit and vegetable preservation.关键词
精油/果蔬/保鲜/劣变机制/应用方式Key words
essential oils/fruits and vegetables/retain freshness/deterioration mechanism/application mode分类
轻工纺织引用本文复制引用
王艳妮,孙飞龙,沈玲,高雨婷..果蔬劣变机制及精油在其保鲜领域的应用[J].海南师范大学学报（自然科学版）,2024,37(4):457-463,7.基金项目
陕西省重点研发计划项目(2023-YBNY-167) （2023-YBNY-167）
西安市科技计划高校院所科技人员服务企业项目(22GXFW0040) （22GXFW0040）
国家级大学生创新创业训练项目(S202310709056) （S202310709056）
