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果蔬在生长、采收、贮藏、运输、加工、销售等各个环节极易产生损伤,易受到病原致病微生物的浸染。真菌毒素是真菌产生的次级代谢产物,会在果蔬内部大量积累,某些毒素具有急性或慢性毒性,不仅造成巨大经济损失,也会通过食物链传播对人和牲畜的健康造成极大危害。目前有众多毒素降解方法,本文总结了果蔬中常见的真菌毒素及其污染现状,并针对果蔬及其加工制品中常用的臭氧防控技术的原理及应用进行了综述,对该领域目前存在问题及今后的重点研究方向进行了总结和展望,旨在为开发出更高效、绿色、环保的果蔬及其加工制品中真菌毒素的降解方法提供参考。
Fruits and vegetables in the growth, harvesting, storage, transportation, processing, marketing and other aspects of easily damaged, susceptible to pathogenic microorganisms disseminated. Mycotoxins, which are secondary metabolites produced by fungi, accumulate in fruits and vegetables. Some of these toxins have acute or chronic toxicity, which not only causes huge economic losses, but also causes great harm to human and livestock health through the food chain. At present, there are many toxins degradation methods. This paper summarizes the common mycotoxins and their pollution status in fruits and vegetables, and reviews the principles and applications of commonly used ozone control technologies in fruits and vegetables and their processed products. The key research directions in the future are summarized and prospected, aiming at providing references for the development of more efficient, green and environmentally friendly methods for the degradation of mycotoxins in fruits and vegetables and their processed products.