%0 Journal Article
%T 果蔬生物保鲜新技术及其研究进展
%A 张慜
%A 冯彦君
%J 食品与生物技术学报
%D 2017
%R 10.3969/j.issn.1673-1689.2017.05.001
%X 在果蔬保鲜中应用生物技术，有污染小、成本低等优点，相比传统的保鲜技术有较大优势。本文主要讨论了几种常见的生物保鲜技术：一是拮抗菌保鲜技术，介绍了其保鲜作用原理以及在果蔬保鲜中的应用；二是基因工程保鲜技术，主要从减少乙烯合成、控制细胞壁降解酶的活性两个方面进行了阐述；三是酶工程保鲜技术，主要介绍了酶制剂在果蔬保鲜中的应用。</br>The new biological preservation technology has the incomparable advantages, such as less pollution and low cost, compared with the conventional fresh-keeping technology. This paper mainly reviews several techniques frequently used in fruits and vegetables preservation. Firstly, the principle of antagonistic bacteria preservation technology and its application are discussed. Secondly, gene engineering preservation technology is mainly discussed from aspects of reducing the generation of ethylene and regulating the activity of cell wall-degrading enzymes. Thirdly, enzyme engineering preservation technology is also reviewed from the view of enzyme preparation
%K 果蔬保鲜 拮抗菌 基因工程 酶工程&lt
%K /br&gt
%K fruits and vegetables preservation
%K antagonistic bacteria
%K gene engineering
%K enzyme engineering
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201705001&flag=1