中国果菜2026，Vol.46Issue(3)：11-16,27,7.DOI:10.19590/j.cnki.1008-1038.2026.03.002
槲皮素在果蔬保鲜中的作用机制及应用研究进展
Research Progress on the Mechanism and Application of Quercetin in Fruit and Vegetable Preservation
摘要
Abstract
Quercetin is a natural flavonoid with good antioxidant,antibacterial and anti-inflammatory activities,showing significant application potential in the field of fruit and vegetable preservation.Its preservation can reduce the residue of chemical preservatives,avoid the problems of high cost and complex process of physical preservation methods,and make up for the shortcomings of biological preservation methods such as insufficient stability of active ingredients and limited preservation time.This paper reviewed the chemical structure,physicochemical properties and natural sources of quercetin,systematically summarized analyzed its antioxidant and antibacterial mechanisms,its application progress in fruit and vegetable preservation,analyzed the key problems existing in current research and application,and discusses its future development trend.关键词
槲皮素/果蔬/贮藏保鲜/作用机制Key words
Quercetin/fruit and vegetable/preservation/mechanism of action分类
轻工纺织引用本文复制引用
刘亮,陆迅,魏振凤,李圆缘,常杰..槲皮素在果蔬保鲜中的作用机制及应用研究进展[J].中国果菜,2026,46(3):11-16,27,7.基金项目
内蒙古自治区直属高校基本科研业务费项目(GXKY25Z048) （GXKY25Z048）
