植物精油对果蔬保鲜作用研究进展

病原微生物引起的腐烂是造成果蔬采后损失的主要原因，由此带来巨大的经济损失。植物精油是植物体内的次生代谢产物，化学组成较为复杂，因其具有抑菌和保持果蔬品质等多方面的作用，引起了食品研究人员的极大兴趣。近年来，植物精油在果蔬保鲜上的应用已成为研究热点。本文就植物精油的抑菌活性、对果蔬防腐保鲜的作用及其机理等方面进行综述及分析，以期为高效、安全的食品天然防腐保鲜剂的开发和植物精油在果蔬保鲜中的应用提供参考。

Research Progress in Preservative Effect of Plant Essential Oil on Fruits and Vegetables

The decay caused by microorganism invasion is the major loss of postharvest fruits and vegetables, which brings huge economic loss. Plant essential oils containing a variety of chemical components are the secondary metabolites extracted from plants. The antibacterial activity and the capability to maintain quality of fruits and vegetables have gained extensive interests. The application of natural plant essential oils in the preservation of fruits and vegetables has become the research focus in recent years. In this paper, antibacterial activity, the effects and possible mechanisms of plant essential oils involved in the preservation of fruits and vegetables are discussed, which is expected to provide a theoretical reference for the development of natural food preservatives for fruits and vegetables.