Research progress in natural preservative of fruits and vegetable

ZHOU Han-jun; GONG Ji-jun; WANG Hui; YANG Tao; TANG Jing; HUANG Wei-wen

doi:10.13386/j.issn1002-0306.2014.22.074

ZHOU Han-jun, GONG Ji-jun, WANG Hui, YANG Tao, TANG Jing, HUANG Wei-wen. Research progress in natural preservative of fruits and vegetable[J]. Science and Technology of Food Industry, 2014, (22): 376-382. DOI: 10.13386/j.issn1002-0306.2014.22.074

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Research progress in natural preservative of fruits and vegetable

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As it is known to all, post-harvest fruits and vegetable would be rotten easily and common chemical preservatives used currently are toxic to some extent. Therefore, natural and non-toxic preservatives for fruits and vegetable were promising in the near future. Research progress of natural preservatives of fruits and vegetable at home and abroad were summarized, and the sources of preservatives covered from animals, plants to microbes. At the same time, main problems in the course of research and development of natural preservative for fruits and vegetable were presented. Furthermore, its prospects of application were also put forward.

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Science and Technology of Food Industry

Research progress in natural preservative of fruits and vegetable

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