食品与发酵工业 >

2018 , Vol. 44 >Issue 9: 288 - 293

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.016977

综述与专题评论

天然抑菌剂的抑菌机理及其在果蔬保鲜中的应用

  • 老莹 ,
  • 胡文忠 ,
  • 冯可 ,
  • 萨仁高娃 ,
  • 宋卤哲 ,
  • 孙小渊
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  • 1(大连民族大学 生命科学学院,辽宁 大连,116600)
    2(生物技术与资源利用教育部重点实验室,辽宁 大连,116600)
    3(大连理工大学 生命科学与技术学院,辽宁 大连,116024)
硕士(胡文忠教授为通讯作者,E-mail:hwz@dlnu.edu.cn)。

收稿日期: 2018-01-30

  网络出版日期: 2018-10-30

基金资助

“十三五”国家重点研发计划项目(2016YFD0400 903);国家自然科学基金项目(31471923,31172009);国家“十二五”科技支撑计划项目(2012BAD38B05)

收起

Application of natural antimicrobial agents on fruits and vegetables preservation and its mechanism

  • LAO Ying ,
  • HU Wen-zhong ,
  • FENG Ke ,
  • SAREN Gao-wa ,
  • SONG Lu-zhe ,
  • SUN Xiao-yuan
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  • 1(College of Life Science,Dalian Minzu University,Dalian 116600,China)
    2(Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Dalian 116600,China)
    3(College of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024,China)

Received date: 2018-01-30

  Online published: 2018-10-30

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摘要

果蔬在采后贮运过程中因温度、湿度等外界条件的影响易发生氧化、褐变、失重等生理生化变化,严重影响果蔬品质和货架期,尤其是微生物污染而引起的腐烂变质不但会造成损失,更为严重的是可能会引起食源性疾病而危害健康。为此,采后果蔬抑菌剂的应用可有效防止果蔬因病菌污染而造成的腐烂损失,而天然抑菌剂的研发和应用成为研究热点。本文就近些年来国内外天然抑菌剂的最新研究进展进行了综述,聚焦于抑菌剂种类、抑菌成分及其作用机理以及在果蔬保鲜中的应用,为今后天然抑菌剂的进一步研究及其应用提供参考。

关键词： 天然抑菌剂; 果蔬; 抑菌机理

本文引用格式

老莹 , 胡文忠 , 冯可 , 萨仁高娃 , 宋卤哲 , 孙小渊 . 天然抑菌剂的抑菌机理及其在果蔬保鲜中的应用[J]. 食品与发酵工业, 2018 , 44(9) : 288 -293 . DOI: 10.13995/j.cnki.11-1802/ts.016977

Abstract

Fruits and vegetables prone to oxidation, browning, weight loss and other physiological and biochemical changes due to temperature, humidity and other external conditions. These factors affect quality seriously and shorten shelf life of fruits and vegetables. In particular, spoilage caused by microbial contamination will not only cause loss of fruits and vegetables, but also may cause foodborne diseases and endanger human health. Therefore, the application of antimicrobials after fruits and vegetables can effectively prevent the decay loss caused by the contamination of germs by fruits and vegetables, and the development and application of natural antimicrobials become a hot research topic. The latest research progress of natural antimicrobials at home and abroad in recent years was reviewed in this article. The research focused on the types of antibacterial agents, antibacterial ingredients and antibacterial mechanism and the application in fruit and vegetable preservation, which provides reference for the later research and application of natural antimicrobials agent.

Key words： natural antimicrobial agents; fruits and vegetables; antimicrobial mechanism

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