物理方法对病原真菌及其产毒的防控作用研究进展

农产品受病原真菌侵染发生腐烂变质,失去感官品质、营养品质、商用品质,进而造成严重的经济损失。虽然病原真菌生长和病原真菌产毒是两种不同的生理过程,但是有效的防控措施对两种生理过程均会产生抑制作用。物理防控方法是一种操作简单、无化学污染、绿色的防控手段,某些技术处理农产品后,不仅有效去除病原真菌,抑制其产毒,还可以增强农产品自身组织抗性,起到改善食品品质、贮藏保鲜、延长货架期的作用。本文就应用广泛的热处理、辐射处理、紫外处理等物理技术的应用现状进行综述,并重点阐述了三种物理技术对病原真菌生长及其产毒的防控作用,以期为该领域的研究者提供理论参考。 

Progress on prevention and control of physical methods on pathogenic fungi and its toxins

Agro-products were decayed easily after infected by pathogenic fungi which can lead to decline of sensory, nutrition and commercial quality.Although fungi growth and mycotoxin-producing are two different processes, the effective prevention and control measures can inhibit both physiological processes.The physical method is easy-to-use and it's also a green control measure without any chemical pollution. Some physical techniques can not only remove the pathogenic fungi and inhibit the production of their toxins effectively, but also can enhance the resistance to the fungus, improve quality, and extend the storage and shelf life of agro-products. In this paper, the present situation of widely applicable physical techniques included heat, radiation and UV treatment were reviewed, and the control effect of the three physical technologies for fungus and mycotoxin were also summarized, so as to provide theoretical reference for other researchers in this field.