Research Progress on the Bacteriostatic Mechanism of Limonene and Its Application in Fruit and Vegetable Preservation

WANG Jiayu; HU Wenzhong; GUAN Yuge; YU Jiaoxue; ZHAO Manru

doi:10.13386/j.issn1002-0306.2020080115

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 414-419. > DOI: 10.13386/j.issn1002-0306.2020080115

WANG Jiayu, HU Wenzhong, GUAN Yuge, et al. Research Progress on the Bacteriostatic Mechanism of Limonene and Its Application in Fruit and Vegetable Preservation [J]. Science and Technology of Food Industry, 2021, 42(14): 414−419. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080115.

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Research Progress on the Bacteriostatic Mechanism of Limonene and Its Application in Fruit and Vegetable Preservation

1.
College of Life Science, Dalian Minzu University, Dalian 116600, China
2.
College of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China

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Received Date: August 12, 2020
Available Online: May 17, 2021

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Abstract

Abstract

Fruits and vegetables are prone to rot and deterioration caused by microbial infection during storage and preservation, which seriously affects their shelf life, quality and safety, and causes large economic losses. Therefore, the research and development of natural preservatives with obvious bacteriostatic effect and high biological safety has always been the focus of scholars in the field of fruit and vegetable preservation. Limonene has been widely used in the field of fruit and vegetable preservation because of its broad-spectrum antibacterial activity and good safety. In this paper, the antibacterial mechanism of limonene and its application in fruit and vegetable preservation are summarized, and its future development direction is discussed in order to provide reference for further research and application of limonene in fruit and vegetable preservation and other foods.
- limonene,
- bacteriostatic mechanism,
- fruits and vegetables,
- freshness

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