鲜切果蔬病原微生物侵染及其生物控制的研究进展

被引：16

作者：

刘程惠 ^{[1
]}

胡文忠 ^{[1
]}

何煜波 ^{[1
]}

王雅楠 ^{[2
]}

陈晨 ^{[1
]}

机构：

[1] 大连民族学院生命科学学院

[2] 中科院大连化学物理研究所

来源：

食品工业科技 | 2012年 / 33卷 / 18期

关键词：

鲜活农产品; 鲜切果蔬; 病原微生物; 侵染; 防治;

D O I：

10.13386/j.issn1002-0306.2012.18.089

中图分类号：

TS255.36 [加工方法与工艺];

学科分类号：

083203 ;

摘要：

病原微生物的侵染不但影响鲜切果蔬的质量安全,还会危害人类健康。本文概述了新型鲜活农产品-鲜切果蔬病原微生物的种类、污染源、感染率、生长特点及影响因素等研究进展,并介绍了这些病原微生物的生物控制的研究概况。

引用

页码：362 / 366

页数：5

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