Food and Fermentation Industries >

2022 , Vol. 48 >Issue 17: 345 - 352

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029749

Research progress of preservative in vegetable storage and transportation

  • ZHANG Yue ,
  • LI An ,
  • ZHAO Jie ,
  • PAN Ligang
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  • 1(Beijing University of Agriculture, College of Food Science and Engineering, Beijing 102206, China)
    2(Institute of Quality Standard and Testing Technology of Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China)

Received date: 2021-10-22

  Revised date: 2021-12-14

  Online published: 2022-10-01

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Abstract

Postharvest vegetables are fresh and perishable farm produces. However, due to the strong physiological metabolism, pathogenic microorganism infection and incorrect storage methods, they are very prone to decay and cause a heavy loss therefore. While, properly using the preservatives not only could maintain the quality of the vegetables, but also facilitates their storage and transportation. Over recent years, preservatives have played an increasingly important role in the preservation, storage and circulation of post-harvest vegetables. Starting with a brief description of the principles of preservatives, this paper classified the preservatives according to their mechanisms and characteristics and further explained from four aspects: biological preservatives, chemical preservatives, plant growth substance preservatives and food additive preservatives. Research progress in the use of botanical, animal, microbial and chemical sourced preservatives in vegetable storage and transportation was also carefully elaborated in this article. Finally, a prospect of researching and developing high-efficient, safe and healthy preservative agents, as well as the compound preservative agent was proposed at the end of this paper.

Key words： preservative; classification; preservation and storage; vegetables

Cite this article

ZHANG Yue , LI An , ZHAO Jie , PAN Ligang . Research progress of preservative in vegetable storage and transportation[J]. Food and Fermentation Industries, 2022 , 48(17) : 345 -352 . DOI: 10.13995/j.cnki.11-1802/ts.029749

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