拮抗酵母菌复合保鲜技术在果蔬保鲜中的应用研究进展
拮抗酵母菌复合保鲜技术是一种有效的新型果蔬保鲜技术, 通过拮抗酵母菌与低浓度的添加剂或诱导剂联合使用可以实现对水果、蔬菜中病原菌的有效防控。该技术不仅克服了单独使用拮抗酵母菌易受环境因素影响、对病原菌控制效果局限等缺陷, 而且减少了添加剂或诱导剂等带来的果蔬残留问题, 在增强拮抗酵母菌抑菌效果的同时降低了拮抗酵母菌的用量, 有效实现安全性能高、抗菌谱广、保鲜成本低等特性, 在新鲜果蔬贮藏保鲜领域有着广阔的应用前景。本文概述了拮抗酵母菌复合保鲜技术的保鲜机制、拮抗酵母菌复合保鲜技术在新鲜果蔬贮藏保鲜中的应用研究进展, 重点介绍了目前拮抗酵母菌与化学杀菌剂、物理方法、化学盐类、生物保鲜剂联合使用的应用情况, 并对其在该领域的发展进行了展望。
Composite antagonisitic yeasts technology is an effective preservation technology, which can realize the effective prevention and control of pathogens in fruits and vegetables. The technology not only overcomes the defects such as antagonistic yeast alone susceptible to environmental factors and the limitations of pathogen control, but also reduces the residue problems that the additive agents bringing to the fruits and vegetables. Composite antagonisitic yeasts technology will have broad prospects in the field of fruits and vegetables’ fresh-keeping because of the outstanding advantages of high safety and wide anti-pathogens spectrum. This paper summarized the preservation mechanisms, the research progress and application of composite antagonisitic yeasts technology of pathogens in fruits and vegetables, highlighted the applications of antagonistic yeasts combined with chemical fungicides, physical agents, chemical salts and biological fresh-keeping agents and looked into the future of the development of composite antagonisitic yeasts technology.
标题：拮抗酵母菌复合保鲜技术在果蔬保鲜中的应用研究进展
英文标题：Research progress of composite antagonisitic yeast technology application to the preservation of fruits and vegetables
作者：
戴莹 北京农业质量标准与检测技术研究中心;农业部农产品质量安全风险评估实验室(北京)
王纪华 北京农业质量标准与检测技术研究中心;农业部农产品质量安全风险评估实验室(北京)
韩平 北京农业质量标准与检测技术研究中心;农业部农产品质量安全风险评估实验室(北京)
王蒙 北京农业质量标准与检测技术研究中心;农业部农产品质量安全风险评估实验室(北京)
冯晓元 北京农业质量标准与检测技术研究中心;农业部农产品质量安全风险评估实验室(北京),
中文关键词:拮抗酵母菌,复合保鲜,果蔬,
英文关键词:antagonisitic yeast,composite fresh-keeping,fruits and vegetables,
发表日期：2014-11-17
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