Research Progress on Microbial Antagonist Control of Biological Preservation of Fruits and Vegetables

LUO Fengfeng; FU Yue; JIANG Shuxian; HE Haiyan

doi:10.13386/j.issn1002-0306.2020070392

Volume 42 Issue 19

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(19): 383-394. > DOI: 10.13386/j.issn1002-0306.2020070392

LUO Fengfeng, FU Yue, JIANG Shuxian, et al. Research Progress on Microbial Antagonist Control of Biological Preservation of Fruits and Vegetables[J]. Science and Technology of Food Industry, 2021, 42(19): 383−394. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070392.

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Research Progress on Microbial Antagonist Control of Biological Preservation of Fruits and Vegetables

LUO Fengfeng^{1, 2,},
FU Yue^{1, 2,},
JIANG Shuxian¹,
HE Haiyan^{1, 2, ,}

1.
College of Chemistry and Bioengineering, Hechi Univercity, Hechi 546300, China
2.
Guangxi Colleges Universities Key Laboratory of Exploitation and Utilization of Microbial and Botanical Resources, Hechi 546300, China

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Received Date: July 30, 2020
Available Online: July 27, 2021

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Abstract

Abstract

Antagonistic microorganisms have the advantages of natural, eco-friendly, safety and efficiency, which have been focused by researches on the research and application of fresh fruits and vegetables. Antagonistic microorganisms can reduce the post-harvest decay loss of fruits and vegetables, and have been developed as various biological agents for industries. This paper reviewed the mechanism of action, screening methods and research of antagonistic microorganisms of fruits and vegetables in recent years, and summarized the control and prevention of antagonistic microorganisms in fruits and vegetables, meanwhile, the existing problems and prospects of antagonists were analyzed in this review.
- microbial antagonists,
- fruits and vegetables,
- preservation,
- biological control

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References

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