摘要
致腐菌是诱发果蔬采后病害,造成果蔬腐败变质的主要原因。现对植物提取物对果蔬致腐菌的抑制作用,不同提取方法对致腐菌的抑制效果和提取物用于果蔬防腐保鲜的研究进展作一综述。
Post-harvest diseases induced by pathogenic microbial species account for the spoilage of fruit and vegetable. In this paper, the inhibiting effects of some plant extracts on pathogenic microbial species, the effectiveness of the extracts derived by different methods and the antiseptic and refreshing effects of the extracts on fruit and vegetable are reviewed.
出处
《食品与药品》
CAS
2007年第09A期56-58,共3页
Food and Drug
关键词
植物提取物
果蔬
防腐
保鲜
plant extract
fruit and vegetable
preservation
refreshing
