Research progress in decay microbial infection and safety control of fresh-cut fruits and vegetables
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摘要: 新鲜果蔬经过切割处理后,组织极易变软、腐烂,致使产品品质下降。鲜切果蔬的腐烂主要是由微生物生长繁殖所引起的。新鲜果蔬表面一般存在的致腐菌主要包括:欧文氏菌(Erwinia)、假单胞菌(Pseudomonas)、黄单胞菌(Xanthomonas)、芽孢杆菌(Bacillus)等细菌以及灰酶(Bortytis)、青霉(Penicillium)、根霉(Rhizopus)和黑曲霉(Aspergillus)等霉菌。目前应用于鲜切果蔬中的主要非热杀菌技术主要有物理杀菌、植物源杀菌和生物杀菌。据此对引起鲜切果蔬腐烂的致腐微生物种类的文献进行综述,并对控制鲜切果蔬腐烂的非热杀菌技术进行了论述。Abstract: The quality of fresh-cut fruits and vegetables decreased rapidly due to cutting-wound damage, such as tissue softening and decay. The occurrences of decay were mainly caused by microorganism's growth and reproduction. These microorganisms which on the surface of fresh-cut fruits and vegetables mainly included bacteria such as Erwinia, Pseudomonas, Xanthomonas, Bacillus and mycete such as Bortytis, Penicillium, Rhizopus and Aspe-rgillus. At present the main use of non thermal sterilization means has physical sterilization, biological sterilization and plant source sterilization. Research results recently on the species of the microorganisms in tissue decay of fresh-cut fruits and vegetables and non-thermal sterilization methods by postharvest technology which could control the tissue decay of fresh-cut fruits and vegetables were reviewed.
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Keywords:
- fresh-cut fruits and vegetables /
- microorganism /
- species /
- control methods
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