Fruits and vegetables are rich in vitamins, minerals, dietary fiber, sugar, protein and other nutrients, and their consumption demand is increasing year by year. However, as the output of fruits and vegetables increases, its storage, transportation and sales face a series of problems. Post-harvest diseases are one of the main factors leading to economic losses in the supply chain of fruits and vegetables. They can occur in all aspects of the supply chain, such as harvesting, grading, packaging, transportation, and storage. In addition, some pathogens infecting fruits and vegetables can produce toxins, which may cause potential harm to human health. For example, the extended penicillium causing apple and pear penicillin can infect the fruit to produce patulin even under low temperature storage conditions. Plant essential oil, also known as essential oil, aromatic oil and volatile oil, is a kind of plant secondary metabolite with strong volatility extracted from plant flowers, leaves, stems, roots, skin, whole grass and fruits. Steam distillation, an oily substance that has a certain aromatic odor and can be volatilized at normal temperature. Essential oils and their components have obvious antibacterial effect, low toxicity, and little impact on the environment. They can be used as a substitute for traditional synthetic fungicides for storage and preservation of fruits and vegetables. In this paper, combined with the latest research trends at home and abroad, this paper reviews the antibacterial activity of plant essential oils, the control of postharvest diseases of fruits and vegetables and its mechanism, in order to provide theoretical basis and practical reference for the storage and preservation of fruits and vegetables.
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