摘要
当前果蔬防腐保鲜一般采取冷藏或冷藏与化学杀菌相结合的方法,但化学杀菌存在化学制剂残留的风险,对人体健康不利。因此,开发一种新型的果蔬防腐保鲜技术是一个重要的研究课题。微生物防腐保鲜是一种新型果蔬防腐保鲜技术,因安全、无毒、无害的优势而受到人们的重视。本文阐述了微生物防腐保鲜技术的原理,介绍了其在果蔬防腐保鲜中的应用,并分析了微生物防腐保鲜技术的不足与前景,以期为新型果蔬防腐保鲜技术的应用推广提供参考。
At present,the preservation of fruit and vegetables generally adopts the method of refrigeration or the combination of refrigeration and chemical sterilization,but there are chemical residues in chemical sterilization,which has an adverse impact on human health.Therefore,it is an important research topic to develop a new anti-corrosion and fresh-keeping technology of fruit and vegetables.Microbial preservative is a new preservative technology of fruit and vegetables,which has attracted people’s attention because of its advantages of safety,non-toxic and harmless.This paper expounded the principle of microbial anti-corrosion and preservation technology,introduced its application in the anti-corrosion and preservation of fruit and vegetables,and finally analyzed the shortcomings and prospects of these anti-corrosion and preservation technologies,in order to provide reference for the promotion of new anti-corrosion and preservation technology of fruit and vegetables.
作者
李庭铂
袁哲
LI Ting-bo;YUAN Zhe(Agricultural and Rural Bureau of Dongchangfu District,Liaocheng City,Liaocheng 252000,China)
出处
《中国果菜》
2022年第1期34-37,共4页
China Fruit & Vegetable
关键词
微生物技术
果蔬
防腐保鲜
Microbial technology
fruit and vegetables
antiseptic and preservation
