槲皮素在果蔬保鲜中的作用机制及应用研究进展

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中图分类号：TS255.3 文献标志码：A 文章编号：1008-1038（2026）03-0011-07

DOI：10.19590/j.cnki.1008-1038.2026.03.002

Research Progress on the Mechanism and Application of Quercetin in Fruit and Vegetable Preservation

LIULiang，LUXun，WEI Zhenfeng，LI Yuanyuan， CHANG Jie* （College of Life Sciences and Food Engineering，Inner Mongolia Minzu University，Tongliao O28Ooo， China）

Abstract： Quercetinisanatural flavonoidwith goodantioxidant，antibacterial andanti-inflammatoryactivities， showing significantapplicationpotential in the fieldoffruit and vegetablepreservation.Its preservation can reduce the residue of chemical preservatives，avoid the problems of high cost and complex processof physical preservation methods，and make up forthe shortcomingsof biological preservation methods such as insufficient stability of activeingredients and limited preservation time.This paper reviewed thechemical structure， physicochemical properties and natural sources of quercetin，systematicaly summarized analyzed itsantioxidant and antibacterial mechanisms，itsapplication progress in fruit and vegetable preservation，analyzed the key problems existing in current research and application，and discusses its future development trend.

Keywords： Quercetin; fruit and vegetable;preservation; mechanism of action

果蔬作为人们日常饮食中必要的组成部分，其新鲜度与安全性直接关系到消费者的健康。（剩余13205字）