摘要
微生物素在果蔬采后保鲜中有重要的应用价值,但目前实际应用在果蔬采后保鲜领域中的并不多。本文分析了目前已经应用到果蔬保鲜领域的微生物素种类,有乳酸链球菌肽、溶菌酶、木霉发酵液等,分析了其抑菌保鲜原理及研究现状;并结合微生物素的特点,提出了微生物素在未来果蔬采后保鲜中的发展趋势,即面对冷藏技术使用不完善的现象,可以开发利用更多的微生物素种类,如纳他霉素、红曲霉素、短梗霉多糖等,为今后果蔬采后保鲜领域的健康可持续发展提供参考。
Microbial element has a very important application value in postharvest preservation of fruits and vegetables,but it is rarely used in the field of postharvest preservation of fruits and vegetables.In this paper,we analyzed the kinds of microbial elements,such as nisin,lysozyme,Trichoderma fermentation liquid,etc,and analyzed the principle of bacteriostasis and the research progress.Combined with the characteristics of microbial elements,this paper analyzed the types of microbial elements that could be developed and used in the future postharvest preservation of fruits and vegetables,including natamycin,monascus,pullulan,etc,in order to provide some reference for the healthy and sustainable development of fruits and vegetables postharvest preservation in the future.
作者
朱妞
ZHU Niu(Xi’an Medical University,Xi’an 710021,China)
出处
《中国果菜》
2020年第3期6-8,17,共4页
China Fruit & Vegetable
基金
西安医学院博士科研启动基金项目(2018DOC01)。
关键词
微生物素
果蔬采后
保鲜
应用进展
Microbial element
postharvest fruits and vegetables
fresh keeping
application progress
