植物精油的抑菌活性及在鲜切果蔬中的应用

Antibacterial activity of plant essential oil and the application in fresh cut fruits and vegetables

摘要: 鲜切果蔬由于具有营养、新鲜、方便等优点,受到越来越多消费者的喜爱。鲜切果蔬中致病菌和致腐菌是影响鲜切果蔬品质的重要因素,植物精油作为天然来源的抑菌物质,对鲜切果蔬产品具有防腐保鲜、维持品质等作用。本文介绍了植物精油的抑菌活性及作用机理,并综述植物精油对鲜切果蔬产品防腐、品质控制等方面的研究进展,同时对其在鲜切果蔬应用中存在的问题和应用前景进行了展望,为植物精油保鲜剂的开发提供了理论依据。

Abstract: Fresh- cut fruits and vegetables are becoming increasingly popular among consumers due to their nutrition,fresh and convenience.The foodborne pathogen and spoilage microbiology is a key factor for the quality of fresh- cut fruits and vegetables.The plant essential oils as antimicrobial agent of natural origin has the advantage of maintain preservation and quality to of fresh cut fruits and vegetables.The antibacterial activity and mechanism of plant essential oil were discussed.And the research progress in plant essential oil on the preservation,quality of fresh- cut fruits and vegetables were summarized.The problem and application prospects of plant essential oils on fresh cut fruits and vegetables were forecasted.This paper provided a theory foundation for research development of preservative with plant essential oil.