摘要
致腐菌是诱发果蔬采后病害,造成果蔬在货架期间和贮藏过程腐败变质的主要原因。主要从植物提取物对果蔬采后致腐菌的抑制作用,不同提取方法对致腐菌的抑制效果,提取物用于果蔬防腐保鲜效果三个方面概述了植物提取物在果蔬防腐保鲜上的研究进展。
Post-harvest diseases induced by pathogenic microbial accounted for the spoilage of fruits and vegetables. In this paper, the inhibiting effects of extract from some plants on pathogenic microbial, the effectiveness of extract derived from different methods, and the effectiveness of the extract on preventing rotting of fruits and vegetables were reviewed.
出处
《食品研究与开发》
CAS
北大核心
2008年第3期127-129,共3页
Food Research and Development
关键词
植物提取物
果蔬
防腐
保鲜
plant extract
fruits and vegetables
prevent the spoilage
preservation
